Lebanese Style Vegetable Ragout Food
LEBANESE STYLE VEGETABLE RAGOUT
This is from 365 Ways to Cook Vegetarian. Serve with bulgur or couscous. I have not made this yet and yes, that does seem like a lot of garlic to me. Adjust to your own tastes.
Provided by dicentra
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.
- Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.
- Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.
- To serve, discard parsley, Stir in yogurt and heat through.
Nutrition Facts : Calories 295.6, Fat 7.4, SaturatedFat 1.7, Cholesterol 5.3, Sodium 297.8, Carbohydrate 51, Fiber 11.4, Sugar 12, Protein 10
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
VEGETABLE RAGOûT
Categories Soup/Stew Tomato Artichoke Green Bean Spinach Pea Bell Pepper Summer Self
Number Of Ingredients 13
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.
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