Root Vegetable Ragout Recipe

Name: Root Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 medium carrots; 2 medium parsnips; 1 small rutabaga; 1 medium turnip; 1 medium yukon gold potato; 2 1/2 tablespoons extra virgin olive oil; kosher salt; 1 small yellow onion, cut into 1/4-inch dice; 1 tablespoon unsalted butter; 1/2 cup chicken stock; fresh ground black pepper; 2 tablespoons fresh flat leaf parsley, chopped; 2 tablespoons fresh thyme leaves, chopped; 1 freshly grated lemon, zest of

Servings: persons

2 medium carrots
2 medium parsnips
1 small rutabaga
1 medium turnip
1 medium yukon gold potato
2 1/2 tablespoons extra virgin olive oil
kosher salt
1 small yellow onion, cut into 1/4-inch dice
1 tablespoon unsalted butter
1/2 cup chicken stock
fresh ground black pepper
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh thyme leaves, chopped
1 freshly grated lemon, zest of

1
Preheat the oven to 425u00b0F.
2
Peel the carrots, parsnips, rutabaga, turnip, and potato and cut them into 1/2-inch dice. Combine them on a half sheet pan, toss with 2 tablespoons of the olive oil, and season with salt. Spread the vegetables in a single layer.
3
Roast, stirring and rotating the pan occasionally, until tender and golden, about 25 minutes.
4
Meanwhile, heat a larger skillet over medium heat. Heat the remaining 1/2 tablespoon oil. Add the onion and cook, stirring frequently, until tender, about 3 minutes.
5
Stir in the butter until it melts, then stir in the roasted vegetables. Add the chicken stock and season with salt and pepper. Simmer until the stock thickens and coats the vegetables, about 3 minutes. Stir in the parsley, thyme, and lemon zest. Serve hot or warm.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 2 medium carrots, 2 medium parsnips, 1 small rutabaga, 1 medium turnip, and more.

Yes, Root Vegetable Ragout falls under the Meat & Poultry 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.

Root Vegetable Ragout

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