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Winter Vegetable Ragout Recipe

User Rating 5 Star Rating (2 Reviews)

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Winter Vegetable Ragout Recipe

Winter Vegetable Ragout

Flickr user avlxyz

Warm and inviting, this winter vegetable ragout makes the perfect home-style dinner. Serve this simple vegetable stew with a bottle of wine, a loaf of country bread, and a crisp, green salad for a complete meal.

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Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

  • 1/4 cup olive oil
  • 4 large carrots, cut into 1/2-inch pieces
  • 4 cups butternut squash, cut into cubes
  • 2 medium red onions, cut into thin strips
  • 2 cups coarsely chopped green cabbage (optional)
  • 2 medium turnips, coarsely chopped
  • Salt
  • Ground black pepper
  • 1/3 cup vegetable or chicken stock
  • 1/3 cup dry white wine
  • 2 plum tomatoes, cut into cubes
  • 3/4 teaspoon dried thyme or rubbed sage

Preparation:

Preheat the oven to 350F. Toss the carrots, butternut squash, red onions, cabbage, and turnips with the olive oil and arrange the vegetables in a large roasting pan. Season the vegetables with salt and pepper to taste and then roast them in the oven, uncovered, for 30 minutes.

Stir the vegetable stock, white wine, tomatoes, and thyme or sage into the vegetables and continue roasting them for 45 minutes to 1 hour, stirring occasionally, until the sauce has thickened considerably and the vegetables have started to caramelize.

This winter vegetable ragout recipe make 6 servings.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Deliciousness for a week or more, Member anastasiafrank

This is my very first recipe review. I had to write because this is simply outstanding. The kitchen smells like heaven while it's cooking and whoever you're cooking for will love you forever for making so much goodness out of simple veggies. We used Emeril's veggie stock which was delicious and ended up putting a bit more wine and stock into it after it had baked the second 45 minutes. We have coldish oven so cooked it at 375 for an hour after initial 30 minutes. I will be making this as a staple for winter meals and freezing portions for healthy snacks. Good with quinoa or brown rice. Could be good with chickpeas if you want to include protein, and be generous with your thyme if you like the flavor. And we used the Chardonnay we had in the fridge, so that works great.

2 out of 2 people found this helpful.

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