Simple Vegetable Ragout with Parsley Recipe

Name: Simple Vegetable Ragout with Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 each mushrooms, morel dried; 1 1/2 tablespoons sunflower oil; 1/2 pound onions yellow, thinly sliced; 2 each garlic cloves chopped; 1/2 pound carrots thickly sliced; 1 1/4 cups vegetable stock; 1/2 pound new potatoes sliced; 1 x salt and black pepper to taste; 1/2 pound zucchini sliced; 1/2 pound mushrooms fresh, button; 1/2 pound green peas shelled; 1 cup parsley leaves chopped; 2 tablespoons mint leaves chopped; 1 tablespoon soy sauce, tamari opt.

Servings: persons

3 each mushrooms, morel dried
1 1/2 tablespoons sunflower oil
1/2 pound onions yellow, thinly sliced
2 each garlic cloves chopped
1/2 pound carrots thickly sliced
1 1/4 cups vegetable stock
1/2 pound new potatoes sliced
1 x salt and black pepper to taste
1/2 pound zucchini sliced
1/2 pound mushrooms fresh, button
1/2 pound green peas shelled
1 cup parsley leaves chopped
2 tablespoons mint leaves chopped
1 tablespoon soy sauce, tamari opt.

1
Soak the dried mushrooms in hot water until they are soft, about 20 to 30 minutes.
2
In a large saucepan, frying pan or wok with a cover, heat the oil and saute the onions over medium heat until they are transparent but still maintain their shape, about 3 to 5 minutes.
3
Add the garlic, carrots, and about 1/2 cup stock.
4
Cover tightly and continue to cook until the carrots are tender-crisp, about 10 minutes.
5
Add potatoes and cook an additional 15 minutes.
6
If the ingredients seem too dry, add more stock.
7
Season to taste with salt and pepper.
8
Add zucchini, cover again, and cook for another 5 minutes.
9
Add the fresh and dried mushrooms and the peas.
10
Simmer for another 5 minutes, until all the vegetables are lightly cooked.
11
Stir in the parsley and mint.
12
If desired, add soy sauce just before serving.

317

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 3 each mushrooms, morel dried, 1 1/2 tablespoons sunflower oil, 1/2 pound onions yellow, thinly sliced, 2 each garlic cloves chopped, and more.

Yes, Simple Vegetable Ragout with Parsley falls under the Vegetarian 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!

Simple Vegetable Ragout with Parsley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions