Simple Vegetable Ragout with Parsley
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
mushrooms, morel
dried |
* |
| 1 ½ | tablespoons |
sunflower oil
|
|
| ½ | pound |
onions
yellow, thinly sliced |
|
| 2 | each |
garlic cloves
chopped |
|
| ½ | pound |
carrots
thickly sliced |
|
| 1 ¼ | cups |
vegetable stock
|
|
| ½ | pound |
new potatoes
sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | pound |
zucchini
sliced |
|
| ½ | pound |
mushrooms
fresh, button |
|
| ½ | pound |
green peas
shelled |
|
| 1 | cup |
parsley leaves
chopped |
|
| 2 | tablespoons |
mint leaves
chopped |
|
| 1 | tablespoon |
soy sauce, tamari
opt. |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
mushrooms, morel
dried |
* |
| 23 | ml |
sunflower oil
|
|
| 226.8 | g |
onions
yellow, thinly sliced |
|
| 2 | each |
garlic cloves
chopped |
|
| 226.8 | g |
carrots
thickly sliced |
|
| 296 | ml |
vegetable stock
|
|
| 226.8 | g |
new potatoes
sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 226.8 | g |
zucchini
sliced |
|
| 226.8 | g |
mushrooms
fresh, button |
|
| 226.8 | g |
green peas
shelled |
|
| 237 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
mint leaves
chopped |
|
| 15 | ml |
soy sauce, tamari
opt. |
|
Directions
Soak the dried mushrooms in hot water until they are soft, about 20 to 30 minutes.
In a large saucepan, frying pan or wok with a cover, heat the oil and sauté the onions over medium heat until they are transparent but still maintain their shape, about 3 to 5 minutes.
Add the garlic, carrots, and about ½ cup stock. Cover tightly and continue to cook until the carrots are tender-crisp, about 10 minutes.
Add potatoes and cook an additional 15 minutes.
If the ingredients seem too dry, add more stock.
Season to taste with salt and pepper.
Add zucchini, cover again, and cook for another 5 minutes.
Add the fresh and dried mushrooms and the peas.
Simmer for another 5 minutes, until all the vegetables are lightly cooked.
Stir in the parsley and mint.
If desired, add soy sauce just before serving.
