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
LENTIL AND VEGETABLE RAGOUT (KORMA)
Steps:
- Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and mix well. Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt; cover and set aside. Heat the ghee or oil in a small frying pan over medium-high heat until hot. Add cumin and cook until the spice turns several shades darker. Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread.
- Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes. Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.
JULIE SAHNI'S INDIAN CHICKPEA RAGOUT WITH VEGETABLES
Steps:
- In a medium mixing bowl, combine the cilantro, cucumber, red onion and yogurt. Mix well, transfer to a small serving bowl and refrigerate until needed.
- In a large saute pan, heat the oil over medium-high heat, and add the cumin, fennel, pepper flakes, coriander and onions. Saute until the onions are lightly browned, about 8 minutes. Add ginger, zucchini and bell pepper, and mix well. Pour 1/3 cup water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 minutes.
- Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook uncovered until the ragout is heated through and the sauce is thick, about 5 minutes. Season with salt to taste, and a generous sprinkling of black pepper. Serve ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 16 grams, Carbohydrate 108 grams, Fat 22 grams, Fiber 30 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1436 milligrams, Sugar 25 grams, TransFat 0 grams
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
VEGETABLE RAGOûT WITH CUMIN AND GINGER
Steps:
- Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; sauté until vegetables begin to soften, about 10 minutes. Add potatoes, broth and raisins; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 10 minutes. Add garbanzo beans, zucchini and tomatoes; cover and simmer until zucchini is tender, about 8 minutes longer. Transfer ragout to bowl. Sprinkle with almonds, if desired.
SUMMER VEGETABLE RAGOUT WITH CARROT-GINGER SAUCE
Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.
Provided by Quinn Hatfield
Categories Soup/Stew Ginger Vegetarian High Fiber Curry Corn Eggplant Green Bean Arugula Chickpea Squash Summer Healthy Low Cholesterol Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For sauce:
- Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; saut�� until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD: Sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.
- For vegetables:
- Preheat oven to 400&def;F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD: Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature.
- Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.
- Combine hot vegetables and hot carrot-ginger sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil.
CHICK PEA RAGOUT WITH GLAZED VEGETABLES 'CHANA MASALA'
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl combine chick peas, tomatoes and tomato paste. Set aside. In a large pan heat the oil over moderately-high heat. Add the onion, garlic, ginger, cumin and coriander. Cook, stirring often, until the onions turn light brown, about 8 minutes. Add zucchini, bell peppers and salt and black pepper to taste. Pan roast the vegetables, stirring regularly, for 5 minutes.
- Add chick pea-tomato mixture to the onion mixture. Add water and bring contents to a boil. Lower heat and simmer, covered, for 5 minutes, or until the flavors are blended and the sauce is very thick. Serve ragout topped with yogurt.
- For the topping: Combine yogurt, cucumber, scallion, coriander and hot green chilies.
INDIAN CHICKPEA RAGOUT WITH VEGETABLES
A very healthy and fresh tasting ragout by way of Julie Sahni. Delicious with some naan or pita on the side. If you can find Greek yogurt, all the better. And if you are watching calories, non-fat yogurt is just fine.
Provided by Chef Kate
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine the cilantro, cucumber, red onion and yogurt and mix well; place in serving bowl and refrigerate until needed.
- In a large sauté pan, heat the oil over medium high heat, and add the cumin, fennel, pepper flakes, coriander and onion and sauté until the onions are lightly browned, about 8 minutes.
- Add ginger, zucchini and bell pepper and mix well.
- Pour 1/3 cup of water over the vegetables, cover and reduce heat to low and simmer about five minutes.
- Fold in the chickpeas and the tomatoes and increase heat to medium high and cook uncovered until the ragout is heated through and the sauce is thick, about five minutes.
- Season with salt to taste and generous sprinkle of freshly ground pepper.
- Serve ragout garnished with the cilantro yogurt mixture.
Nutrition Facts : Calories 413.6, Fat 15.4, SaturatedFat 3, Cholesterol 8, Sodium 644.3, Carbohydrate 59.2, Fiber 12.5, Sugar 9.8, Protein 14
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VEGETABLE RAGOUT WITH FRESH HERBS RECIPE - FOOD & WINE
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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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Servings 4Total Time 1 hr
- Preheat the oven to 300°. Combine the fennel, coriander and cumin seeds in a spice grinder and grind to a powder. Transfer to a small bowl and stir in the rosemary. Season the lamb chops with salt and coat with the spice mixture; refrigerate for 1 hour.
- In a shallow glass or ceramic baking dish, toss the cherry tomatoes with 1/4 cup of the olive oil and the garlic, bay leaves, thyme sprigs, vinegar and shallot. Add a pinch of salt and bake for about 30 minutes, until the tomatoes are soft.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the peas and cook until just tender, about 3 minutes. With a slotted spoon, transfer the peas to a bowl. Add the fava beans to the pan and cook until bright green, about 1 minute. Drain the favas and squeeze each one lightly to pop the bean from its skin. Add the favas to the peas.
- In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the chanterelles, season with salt and cook over moderately high heat until softened, 3 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the chanterelles are tender and browned, about 5 minutes longer. Add 1 tablespoon of the butter and the pearl onions, cut side down, and cook over moderate heat until golden on the bottom, 3 minutes. Add the chicken stock and simmer over moderate heat until the pearl onions are tender, about 3 minutes longer. Stir the peas and fava beans into the skillet.
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- Add all of the vegetables, including the garlic cloves, to the oiled baking sheet as you peel and cut them.
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- Heat oil in a Dutch oven over medium heat. Add onion and sauté until softened and golden, about 7 - 10 minutes.
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- Reduce heat and simmer, covered, stirring occasionally, until yams and bulgur are tender and most of liquid is absorbed, about 25 - 30 minutes. Stir in cilantro just before serving.
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