TAGLIATELLE WITH VEGETABLE RAGU
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
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
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
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
ROASTED VEGETABLE RAGOUT
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
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 RAGOUT
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
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
EASY SPRING VEGETABLE RAGOUT
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
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.
BASIC BURGERS
Provided by Food Network Kitchen
Time 10m
Yield 8 burgers
Number Of Ingredients 0
Steps:
- Preheat a grill to medium. Form 2 pounds ground beef into eight 4-inch patties, making sure the edges are slightly thicker than the middle; generously season both sides with salt and pepper. Grill until lightly charred, 3 to 4 minutes per side for medium. Toast 8 split hamburger buns on the grill until marked, about 30 seconds. Serve the burgers on the toasted buns with assorted toppings.
BASIC VEGETABLE RAGOUT
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
SUMMER VEGETABLE RAGOûT
Categories Soup/Stew Vegetable Side Sauté Quick & Easy Wheat/Gluten-Free Summer Simmer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a 12-inch heavy skillet sauté garlic in oil over moderately high heat, stirring just until fragrant. Add scallions, zucchini, pattypan squash, corn, and salt and pepper to taste and sauté, stirring occasionally, until zucchini and squash are golden in spots, about 4 minutes.
- Add broth and simmer ragout, covered, 3 minutes, or until squash is just tender. Add tomatoes and tarragon and simmer, covered, 1 minute, or until tomatoes are softened.
- Season ragout with salt and pepper and serve warm or at room temperature.
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5/5 (3)Total Time 1 hrCategory DinnerCalories 155 per serving
- In a large sauce pan, over medium heat, warm the oil. Begin to saute the mushrooms, carrots, bell pepper, leek and onion. This will take about 15 minutes for all the vegetables to soften.
- Once veggies are soft, stir in tomatoes, water and lentils. Bring mixture to a boil. Once boiling, reduce heat and simmer for 25 minutes or until lentils are soft.
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- In a large skillet, heat oil over medium heat. Add onions, garlic, and 1 tablespoon of the broth. Cook, stirring occasionally, until onions have softened and mixture is fragrant, about 5 minutes.
MEDITERRANEAN VEGETABLE POLENTA - VEGAN ENTREE RECIPE
From toriavey.com
5/5 (21)Total Time 1 hrCategory Side DishCalories 445 per serving
- For the ragout: Heat 2 tbsp olive oil in a large saute pan over medium high heat. Add the mushrooms, onions and 1/2 tsp of salt. Cook until browned, then stir in the smoked paprika, cumin, crushed red pepper, coriander, cinnamon, black pepper and garlic; cook 1-2 minutes until fragrant.
- Stir in the balsamic vinegar, scraping the pan to remove any brown bits. Add the chickpeas and 3/4 cup water to the pan along with diced tomatoes, squash, eggplant, bell pepper and sun-dried tomatoes, stir well to combine. Reduce heat to medium low and cover. Cook until vegetables are tender, stirring occasionally, 20-30 minutes. Season with additional salt and pepper to taste if desired.
- For the polenta: In a medium saucepan combine 3 cups water, coconut milk, 1 tbsp olive oil, turmeric and 1 1/4 tsp salt. Bring to a boil. Reduce heat to a simmer and slowly whisk in the cornmeal. Simmer, stirring frequently, until the mixture is smooth, tender, and creamy, about 15-18 minutes.
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From afamilyfeast.com
Reviews 9Estimated Reading Time 2 minsServings 8Total Time 1 hr
- 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 ten more minutes. Remove from oven and hold.
- In a large skillet, add 2 tablespoons of the oil, bay leaves, and onions and cook for three minutes over medium high.
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From foodandwine.com
3/5 Servings 12
- Preheat the oven to 300°. In a medium enameled cast-iron casserole, bring the water to a boil with the tarragon and thyme sprigs and 1 teaspoon of salt.
- Add the pearl onions, cover and simmer over low heat until tender, about 8 minutes. Using a slotted spoon, transfer the onions to a large shallow baking dish. Add the carrots to the simmering water, cover and cook until tender, about 8 minutes. Transfer to the shallow dish. Repeat with the haricots verts (about 4 minutes) followed by the zucchini (about 3 minutes), and, finally, the red and yellow peppers (about 3 minutes). Cover the vegetables with foil and keep warm in the oven.
- Boil the vegetable cooking liquid over high heat until reduced to 1 cup, about 5 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time. Stir in the minced tarragon, parsley, chives and garlic. Season with salt and pepper. Pour the sauce over the vegetables, toss gently and serve.
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