Vegetable Ragout Recipes

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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.

SPRING VEGETABLE RAGOûT



Spring Vegetable Ragoût image

Categories     Bean     Vegetable     Stew     Vegetarian     High Fiber     Asparagus     Fennel     Leek     White Wine     Spring     Healthy     Tarragon     Gourmet

Yield Serves 4

Number Of Ingredients 16

1 pound leeks
1pound fennel bulb (sometimes called anise)
1/4 pound fresh morels
1 pound baby turnips, trimmed and halved
1 pound baby carrots, trimmed
2 pound fresh fava beans, shelled (1 cup)
1 pound mixed fingerling or other small boiling potatoes
2 shallots
3/4 stick (6 tablespoons) unsalted butter
3 cups chicken broth
1 1/2 tablespoons freshly grated lemon zest
1/2 cup chopped mixed fresh tarragon, chives, and flat-leaf parsley
1/4 cup dry white wine
3/4 pound asparagus, trimmed and cut diagonally into 2-inch pieces
2 yellow bell peppers, coarsely chopped
Accompaniments: crusty bread and parmesan shavings

Steps:

  • Chop white and pale-green parts of leeks and wash well in a bowl of cold water. Lift leeks from water with a slotted spoon and transfer to a colander to drain. Trim fennel stalks flush with bulb and remove any discolored areas of bulb. Halve bulb lengthwise and cut each half crosswise into 1/2-inch-thick slices, discarding cores. Halve or quarter larger morels lengthwise, leaving smaller ones whole.
  • Cook turnips in a 6-quart heavy pot of salted boiling water until crisp-tender, about 2 minutes. Transfer turnips with slotted spoon to a large bowl of ice water to stop cooking. (Keep water boiling.) Boil carrots until crisp-tender, about 3 minutes, and transfer with slotted spoon to ice water. Boil fava beans until crisp-tender, about 2‚ minutes, and transfer with slotted spoon to ice water. Gently boil potatoes until almost tender, about 15 minutes, and drain in colander. Rinse under cold running water. Drain blanched vegetables and gently peel outer skins from fava beans. Halve potatoes.
  • Cook shallots, leeks, and salt and pepper to taste in 3 tablespoons butter in pot over moderately low heat, stirring, until softened. Add broth, zest, and 1/4 cup herbs and simmer, covered, 10 minutes. Pour mixture through a fine sieve into a bowl, pressing on solids. Discard solids and reserve broth.
  • Cook morels in remaining 3 tablespoons butter in cleaned pot over moderate heat, stirring, until softened, about 3 minutes. Add wine and simmer until reduced to about 1 tablespoon, about 3 minutes. Add fennel, asparagus, bell peppers, and reserved broth, then simmer, covered, until vegetables are crisp-tender, about 4 minutes. Gently stir in blanched vegetables and simmer until all vegetables are just tender, about 4 minutes.
  • Serve ragout sprinkled with remaining 1/4 cup herbs.

EASY SPRING VEGETABLE RAGOUT



Easy Spring Vegetable Ragout image

Serve this light ragout over pasta, polenta, or tortellini to make it a main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

3 medium leeks, white and pale-green parts only, halved lengthwise and thinly sliced into half moons (about 2 cups)
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
12 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
1 cup water
6 ounces sugar snap peas, cut into 1-inch pieces (about 1 1/2 cups)
8 radishes, quartered
1 teaspoon Dijon mustard
1 tablespoon unsalted butter
1 tablespoon minced fresh herbs, such as chives and tarragon

Steps:

  • Soak leeks in cold water for 5 minutes; lift out and drain. Repeat until no grit remains on bottom of bowl. Set aside.
  • Heat oil in a large skillet over medium-highheat. Add leeks and salt and sauteuntil leeks are tender, about 2 minutes. Stirin asparagus, then water. Simmer coveredfor 2 minutes. Add snap peas and radishes,cover, and simmer for 2 minutes more.
  • Stir in mustard until well combined, then swirl in butter and herbs. Serve immediately.

HEARTY VEGETABLE BEEF RAGU



Hearty Vegetable Beef Ragu image

This recipe is healthy yet satisfying, quick yet delicious. It's on the table in less than 30 minutes-and one that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. -Kim Van Dunk, Caldwell, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 cups uncooked whole wheat spiral pasta
1 pound lean ground beef (90% lean)
1 large onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 jar (24 ounces) meatless spaghetti sauce
2 cups finely chopped fresh kale
1 package (9 ounces) frozen peas, thawed
3/4 teaspoon garlic powder
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with cheese.

Nutrition Facts : Calories 302 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 837mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

TAGLIATELLE WITH VEGETABLE RAGU



Tagliatelle with vegetable ragu image

This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
4 garlic cloves, crushed
1 tbsp each tomato purée and balsamic vinegar
250g diced vegetables, such as courgettes, peppers and mushroom
50g red lentil
2 x 400g cans chopped tomatoes with basil
250g tagliatelle (or your favourite pasta)
2 tbsp shaved parmesan (optional)

Steps:

  • Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
  • Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
  • Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.

Nutrition Facts : Calories 321 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium

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

VEGETABLE RAGOUT



Vegetable Ragout image

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

Provided by MsBindy

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
2 garlic cloves, minced
2 cups onions, chopped
2 medium carrots, sliced in 1/2 pieces
4 medium celery ribs, chopped
1 1/2 cups cut green beans
2 bay leaves
1 pinch dried thyme
1 1/2 cups dry red wine
1 1/2 cups zucchini, sliced
1 lb sliced mushrooms
2 medium potatoes, cut into chunks
2 tablespoons tamari soy sauce
1/2 teaspoon salt
1 cup vegetable stock
3 tablespoons tomato paste
1 teaspoon Dijon mustard
1 tablespoon vinegar
1 tablespoon molasses
1 pinch black pepper
1 teaspoon dried basil

Steps:

  • Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
  • Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
  • Reduce heat, cover, and simmer for 5 minutes.
  • Add the zucchini and mushrooms.
  • Combine the sauce ingredients and then stir the sauce into the vegetables.
  • Simmer about 30 minutes until the vegetables are tender.
  • While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
  • Drain and add them to the ragout a few minutes before serving.

Nutrition Facts : Calories 345.6, Fat 7.8, SaturatedFat 1.1, Sodium 1113.2, Carbohydrate 48, Fiber 8.4, Sugar 14.5, Protein 9.8

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.

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.

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.

ONE-PAN KETO CHICKEN BREAST WITH VEGETABLE RAGOUT



One-Pan Keto Chicken Breast with Vegetable Ragout image

This quick-to-fix entree seems so decadent and guilty, no one would suspect it could be keto approved! Serve on top of mashed cauliflower, if desired.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, divided
1 zucchini, halved and sliced
1 yellow summer squash, quartered and sliced
1 pound Roma tomatoes, chopped
salt and pepper to taste
1 ½ tablespoons cantanzaro herbs (from Savory Spice Shop®), divided
3 (5 ounce) boneless skinless chicken breasts, butterflied
3 cloves garlic, minced
¼ cup whipped cream cheese
¼ cup 1% milk
½ cup freshly grated Parmesan cheese, plus more for serving

Steps:

  • Combine 1 tablespoon olive oil, zucchini, summer squash, and tomatoes in a bowl; toss to combine. Season with 1/2 teaspoon salt and 1 1/2 teaspoons cantanzaro herbs; mix well. Season chicken breasts with the remaining cantanzaro herbs, salt, and pepper on all sides.
  • Heat remaining tablespoon olive oil in a large skillet over medium-high heat and cook chicken until browned on each side, 3 to 4 minutes per side. Remove chicken from skillet and set aside. Add seasoned vegetables to skillet and cook until tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Stir cream cheese and milk into the tomato mixture in the skillet until well combined. Add Parmesan cheese and mix until well incorporated into the sauce. Return cooked chicken to the skillet and season with salt and pepper. Heat until warmed through.
  • Serve each chicken breast topped with vegetable ragout and garnish with shaved Parmesan cheese if desired.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 11.3 g, Cholesterol 53.6 mg, Fat 15.2 g, Fiber 2.1 g, Protein 16.5 g, SaturatedFat 4.8 g, Sodium 300.6 mg, Sugar 4 g

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

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VEGETABLE RAGOUT RECIPES | SPARKRECIPES
Full ingredient & nutrition information of the Roasted Vegetable Ragout Calories. (no ratings) Mixed Vegetable Ragout with Chicken Sausage. Caramelized vegetables blend with lean chicken sausage and tomatoes in a warm, herby, hearty ragout. CALORIES: 273.3 | FAT: 11.7 g | PROTEIN: 12.8 g | CARBS: 28 g | FIBER: 4.4 g.
From recipes.sparkpeople.com


BARLEY, CHICKEN AND GREEN VEGETABLE RAGOUT | RICARDO
Cut the asparagus into 1/2-cm (1/4-inch) lengths, keeping the tips whole. Set aside. In a soup pot over medium-low heat, soften the carrots in the oil, about 10 minutes. Season with salt and pepper. Add the chicken and brown over high heat, 4 to 5 minutes. Season with salt and pepper. Add the barley, asparagus, remaining broth and oregano.
From ricardocuisine.com


SPRING VEGETABLE RAGOûT - DIABETES SELF-MANAGEMENT
Directions. 1. Heat oil in large skillet over medium heat. Add leeks and garlic; cook and stir just until fragrant. Add corn, broth, squash, edamame and carrots; cook and stir about 5 minutes, or until squash is tender. 2. Stir in tomatoes, tarragon, basil and oregano. Reduce heat to low; cover and simmer 2 minutes, or until tomatoes are soft.
From diabetesselfmanagement.com


RAGU RECIPES | BBC GOOD FOOD
Ragu recipes. 22 items. Make a rich and flavoursome meat ragu sauce to serve in dishes such as spaghetti bolognese, lasagne and moussaka. Or, try our meat-free vegetarian lentil ragu or vegan ragu. Advertisement. Showing items 1 to 22 of 22.
From bbcgoodfood.com


QUICK VEGETABLE RAGOUT RECIPE | EATINGWELL
Step 1. Preheat oven to 400 degrees F. Prepare 4 pieces of parchment paper or foil for papillotes (see Tip). Advertisement. Step 2. Whisk together wine, tomato paste, basil (or parsley) and garlic in a medium bowl. Add lima beans, artichoke hearts and cherry tomatoes; toss to coat. Season with salt and pepper. Step 3.
From eatingwell.com


EGGPLANT AND VEGETABLE RAGOUT (ŞAKşUKA) RECIPE
2021-05-16 1 medium sweet red or Corni di Toro pepper. 1 medium red onion. 1 small zucchini. Vegetable oil, for frying. 4 cloves garlic, coarsely chopped. 5 large tomatoes, peeled and cut into large chunks. 2 tablespoons tomato paste. 1 teaspoon sugar. Freshly ground black …
From thespruceeats.com


GARDEN VEGETABLE RAGOUT - A FAMILY FEAST®
2015-08-19 Preheat oven to 425 degrees F. In a medium bowl, mix sweet potato, mushroom, fennel, carrots, beans, thyme, salt, pepper and ¼ cup of olive oil. Mix and pour out onto a sheet pan and bake 10 minutes, flip vegetables and bake for …
From afamilyfeast.com


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