Cranberry-Vegetable Ragout Recipe

Name: Cranberry-Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. vegetable oil, preferably canola; 4 cups coarsely diced onions; 2 Tbs. minced garlic; 1 lb. baby carrots; 1 1/2 lb. parsnips, cut to length of carrots; 6 stalks celery, cut into 1-inch pieces; 4 cups vegetable stock or water; 2 tsp. salt; 1/2 tsp. black pepper; 2 tsp. crushed thyme leaves; 1 1/2 to 2 cups fresh or frozen cranberries; 2 Tbs. cornstarch mixed with 2 Tbs. water; 1 cup dried cranberries for garnish, optional

Servings: persons

2 Tbs. vegetable oil, preferably canola
4 cups coarsely diced onions
2 Tbs. minced garlic
1 lb. baby carrots
1 1/2 lb. parsnips, cut to length of carrots
6 stalks celery, cut into 1-inch pieces
4 cups vegetable stock or water
2 tsp. salt
1/2 tsp. black pepper
2 tsp. crushed thyme leaves
1 1/2 to 2 cups fresh or frozen cranberries
2 Tbs. cornstarch mixed with 2 Tbs. water
1 cup dried cranberries for garnish, optional

1
Heat oil in 3-quart Dutch oven or cast-iron casserole.
2
Add onion and garlic, and saute until soft, about 10 minutes.
3
Add carrots, parsnips, celery, stock, salt, pepper and thyme.
4
Bring to a boil, cover and reduce heat to low.
5
Cook about 30 minutes.
6
Add cranberries, and cook 5 minutes more.
7
Stir cornstarch with water, and add to stew.
8
Bring to a full boil, and cook 3 minutes.
9
Garnish with dried cranberries, if desired, and serve in large soup bowls.

960

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbs. vegetable oil, preferably canola, 4 cups coarsely diced onions, 2 Tbs. minced garlic, 1 lb. baby carrots, and more.

Yes, Cranberry-Vegetable Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry-Vegetable Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions