8 Vegetable Ragout Recipes

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5 SPICE ROOT VEGETABLE RAGOUT



5 Spice Root Vegetable Ragout image

Provided by Ming Tsai

Categories     side-dish

Time 43m

Number Of Ingredients 10

1 tablespoon butter
1 cup diced red onions
1 tablespoon 5 spice powder
1 cup diced carrots
1 cup diced celery
1 cup diced celery root
1 cup diced parsnip
2 cups chicken stock
1 tablespoon cornstarch slurry (1/2 tablespoon cornstarch mixed with cold water)
Salt and black pepper to taste

Steps:

  • In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.

8 VEGETABLE RAGOUT



8 Vegetable Ragout image

Make and share this 8 Vegetable Ragout recipe from Food.com.

Provided by Chef lanmar

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 large sliced onion
1 large sliced carrot
2 minced garlic cloves
1 tablespoon vegetable oil
1 thickly sliced celery
2 cups sliced mushrooms
1 (19 ounce) can undrained Italian stewed tomatoes
1/4 teaspoon pepper
hot pepper sauce
1 (19 ounce) can romano beans or 1 (19 ounce) can kidney beans
1 cup corn kernel
1/4 cup chopped fresh parsley (optional)

Steps:

  • Saute onion, carrot, garlic in vegetable for 5 minutes.
  • Stir in celery and mushrooms and saute til soft.
  • Add tomatoes, pepper, hot sauce and beans.
  • Bring to a boil. Cover and simmer, stirring often, about 20 minutes.
  • Add corn and when hot again stir in parsley and serve.

Nutrition Facts : Calories 156.2, Fat 4.3, SaturatedFat 0.6, Sodium 671.3, Carbohydrate 29.1, Fiber 6, Sugar 9.1, Protein 5.3

BASIC VEGETABLE RAGOUT



Basic Vegetable Ragout image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced
1 medium zucchini, medium diced
1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced
1 28-ounce can plum tomatoes, chopped, juice reserved
1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced
1 cup brown rice, cooked in 3 cups salted water
1/2 cup grated Parmesan cheese

Steps:

  • In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

SPRING VEGETABLE RAGOUT



Spring Vegetable Ragout image

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 tablespoons butter
2 bunches baby carrots, peeled, with 1/2 inch of stem left
2 bunches baby onions or scallions, trimmed, leaving 1 inch of green
6 ounces small creamer potatoes, sliced thin
1 medium head fennel, trimmed, quartered, cored and sliced 1/4-inch thick
Salt
2 cups well-seasoned vegetable stock
1/2 cup shelled peas (1/2 pound in pod)
1/2 cup shelled, peeled fresh fava beans (10 ounces in pod)
1/2 pound asparagus, ends snapped off, stalks peeled and cut in 1/2-inch pieces
1 tablespoon minced fresh chives
1 tablespoon minced flat-leaf parsley
Freshly ground black pepper to taste

Steps:

  • Place 3 tablespoons butter in 3-quart saucepan over medium heat. When melted, add carrots, onions, potatoes, fennel and a generous pinch of salt. Cover and cook 5 minutes.
  • Add vegetable stock and bring to a simmer. Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.
  • Add remaining butter in bits, then chives and parsley. Check seasoning and serve in shallow soup plates.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 1012 milligrams, Sugar 10 grams, TransFat 0 grams

SPRING VEGETABLE RAGOUT



Spring Vegetable Ragout image

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 pound sugar snap peas
1 pound slender but not pencil-thin asparagus
1 lemon, halved
1/2 pound baby artichokes (about 12)
4 tablespoons extra virgin olive oil
1 bunch scallions, trimmed and chopped
1 cup well-flavored chicken stock, approximately
1 1/2 tablespoons fresh thyme sprigs
Salt and freshly ground black pepper
1/2 tablespoon finely chopped parsley

Steps:

  • Break off the stem ends of the sugar snap peas, and pull off the strings. Set aside.
  • Rinse the asparagus, and snap off the ends where they break naturally. Cut the stalks in thirds. Set aside.
  • Squeeze the lemon into a bowl of water large enough to hold the artichokes, and put the squeezed halves in the bowl. Trim the stem ends of the artichokes, and slice about 1/4 inch off the tops. Pull off one or two layers of the outer leaves, slice the artichokes in half lengthwise and drop them into the bowl of acidulated water.
  • Place a large, heavy saute pan or skillet over high heat. Add 2 tablespoons olive oil and half the scallions. Saute until they soften, then add the peas and stir-fry until they begin to turn bright green. Add the asparagus, and continue to stir-fry about 3 minutes, until asparagus turns bright green. Remove vegetables from pan.
  • Add another tablespoon of the oil, the remaining scallions and the artichokes. Stir-fry over high heat for 2 to 3 minutes, until the artichokes barely start to brown. Add the chicken stock and thyme, reduce heat to low, cover and simmer until the artichokes are tender, about 20 minutes. Return the peas and asparagus to the pan, and cook, uncovered, over medium heat until the peas and the artichokes are also tender, about 5 minutes longer. There should be enough liquid in the pan to moisten the vegetables. If not, add a little more stock.
  • Stir in the remaining oil, season to taste with salt and pepper, dust with parsley and serve.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 5 grams

ROASTED VEGETABLE RAGOUT



Roasted Vegetable Ragout image

During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up everywhere. Rough, rustic, and roasted, the root vegetables featured in this dish are filling, comforting, and nutritious.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 17

6 cipolline onions
4 baby turnips, or 2 large, cut in eighths
1 small celery root, peeled and cut into wedges
1/2 pound whole baby carrots
3 new potatoes, halved
2 leeks, white part only, cleaned and cut into 1/4-inch rings
2 parsnips, peeled and quartered
8 Brussels sprouts
1 tablespoon extra-virgin olive oil
2 sprigs each of fresh thyme, rosemary, and parsley
1/2 cup white wine
2 cups Vegetable Stock, or low-sodium canned
One 28-ounce can whole tomatoes
1 bay leaf
2 cups coarsely chopped Swiss chard
Kosher salt and freshly ground black pepper
Simple Creamy Polenta

Steps:

  • Preheat the oven to 475 degrees.
  • In a heavy roasting pan, combine the vegetablesand olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned.
  • Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more.
  • Season with salt and pepper. To serve, spoon the vegetables and sauce over the polenta.

VEGETABLE RAGOûT



Vegetable Ragoût image

Categories     Soup/Stew     Tomato     Artichoke     Green Bean     Spinach     Pea     Bell Pepper     Summer     Self

Number Of Ingredients 13

1 tsp olive oil
1 medium onion, chopped
1 red or yellow bell pepper, cored, seeded and chopped
2 stalks celery, sliced
2 large carrots, thinly sliced
1 cup green beans, cut into 1-inch lengths
1 1/2 cups halved cherry tomatoes
1 cup frozen peas
1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered
2 cloves garlic, peeled and chopped
1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon
3/4 cup tomato juice (or vegetable broth)
1 cup shredded baby spinach leaves

Steps:

  • Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.

THREE-BEAN AND VEGETABLE RAGOUT



Three-Bean and Vegetable Ragout image

From Today's Parent magazine. This recipe works in a crockpot and freezes well. I use fresh green beans, top it with cheddar cheese and serve it with soft polenta and a salad.

Provided by FrVanilla

Categories     Stew

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
1 medium green peppers or 1 medium red pepper, chopped
2 -3 garlic cloves, minced
2 carrots, sliced
1 (28 ounce) can diced tomatoes
1 (19 ounce) can kidney beans, drained
1 (19 ounce) can chickpeas, drained, rinsed
1 cup vegetable stock
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen cut green beans
grated parmesan cheese or shredded cheddar cheese

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion, peppers and garlic and cook until softened- about 5 minutes.
  • Stir in carrots, tomatoes, kidney beans, chickpeas, broth, tomato paste and seasonings. Simmer over medium low heat, covered for about 30 minutes. Stir ocassionally.
  • Add beans and cook until heated and tender.
  • Serve with soft polenta, couscous or mashed potatoes.
  • Spinkle with cheese.

Nutrition Facts : Calories 267.9, Fat 4.2, SaturatedFat 0.6, Sodium 1073.4, Carbohydrate 49.4, Fiber 11.7, Sugar 9.4, Protein 11.4

SUMMER VEGETABLE RAGOUT



Summer vegetable ragout image

This rustic French-style side dish makes the most of seasonal veg

Provided by Mary Cadogan

Categories     Dinner, Lunch, Side dish

Time 40m

Number Of Ingredients 10

10 ripe tomatoes
8 tbsp olive oil
4 garlic cloves , crushed
4 carrots , cut into batons
6 thyme sprigs
4 bay leaves
300ml white wine
1kg frozen petits pois
3 bunches spring onions , sliced
2 x 280g jars artichoke hearts , drained

Steps:

  • Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
  • Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.

Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.59 milligram of sodium

VEGETABLE AND CHICKPEA RAGOUT



Vegetable and Chickpea Ragout image

Provided by Wendy Giman

Categories     Onion     Pasta     Tomato     Vegetarian     Dinner     Basil     Artichoke     Broccoli     Chickpea     Bell Pepper     Healthy     Simmer     Self     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 13

1 can (14.5 ounces) diced tomatoes
1 cup canned chickpeas, rinsed and drained
1/2 cup Onion and Garlic Mix
1/2 cup Broccoli and Red Bell Pepper Mix
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
4 artichoke hearts in water, drained and quartered
1/2 cup frozen peas
1/4 cup sliced black olives
1/2 cup whole-wheat penne, cooked
1/4 cup chopped fresh basil

Steps:

  • Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.
  • Quick tip:
  • While cooking, make the filling for the shepherd's pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.
  • To reheat:
  • Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.

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