Harvest Vegetable Ragout Recipe

Name: Harvest Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons olive oil, divided; 3 cups diced and peeled butternut squash; 2 cups leeks, sliced 1/2-inch thick; 1 1/2 cups carrots, sliced 1-inch thick; 1 1/2 cups parsnips, sliced 1/2-inch thick; 1 cup celery, sliced 1/2-inch thick; 10 garlic cloves, halved; 2 bay leaves; 2 fresh thyme sprigs; 1 tablespoon tomato paste; 1 tablespoon all-purpose flour; 1 cup dry red wine; 1/2 cup vegetable broth; 1 (19 ounce) can chickpeas, drained; 3/4 teaspoon salt, divided; 1/2 teaspoon black pepper; 1/4 cup chopped fresh parsley; 6 portabella mushroom caps, sliced

Servings: persons

5 teaspoons olive oil, divided
3 cups diced and peeled butternut squash
2 cups leeks, sliced 1/2-inch thick
1 1/2 cups carrots, sliced 1-inch thick
1 1/2 cups parsnips, sliced 1/2-inch thick
1 cup celery, sliced 1/2-inch thick
10 garlic cloves, halved
2 bay leaves
2 fresh thyme sprigs
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 cup dry red wine
1/2 cup vegetable broth
1 (19 ounce) can chickpeas, drained
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
6 portabella mushroom caps, sliced

1
Heat 1 tablespoon oil in a Dutch oven over medium high heat.
2
Combine squash and next 5 ingredients (squash through garlic) and saute for 8 minutes or until lightly browned, stirring frequently.
3
Add bay leaves and thyme sprigs, and stir in tomato paste.
4
Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
5
Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender.
6
Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
7
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt.
8
Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.

1841

kcal

Calories

146

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 5 teaspoons olive oil, divided, 3 cups diced and peeled butternut squash, 2 cups leeks, sliced 1/2-inch thick, 1 1/2 cups carrots, sliced 1-inch thick, and more.

Yes, Harvest Vegetable Ragout falls under the Soups & Stews 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.

Harvest Vegetable Ragout

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