This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Italian Vegetable Ragout

x

1 lb Boiling potatoes, peeled

cut in 1 1/2" cubes 1 lb Brussels sprouts
:

tough leaves removed

ends trimmed :

cut in half 1 md Cauliflower

cut in large florets 1 lb Swiss chard
:

tough stems removed -- torn in bite-size pieces 2 tb Olive oil
1 c Chopped onion
1 c Chopped celery
3 lg Garlic cloves

finely chopped 1 tb Fresh marjoram or
1 ts Dried marjoram
1 lg Zucchini, ends trimmed
:

cut in 1" cubes 2 lg Carrots, peeled

sliced thickly :

on the diagonal 1 ts Coarse salt
1/4 ts Freshly ground black pepper
16 oz Can chick peas, drained

rinsed with water :

SERVE OVER

Whole wheat spaghetti or Steamed brown rice :

GARNISH---------------------------------- 1/4 c Chopped fresh basil
Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve 1/2 cup of the cooking liquid. Drain vegetables; set aside. Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes. Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice. Suzanne Jonker, in "The Herb Companion." Posted by Cathy Harned.

How To make Italian Vegetable Ragout's Videos

Relevant Articles

Menu