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Summer Vegetable Ragout

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Ingredients
  Ripe tomatoes 10
  Olive oil 8 Tablespoon
  Garlic 4 Clove (20 gm), crushed
  Carrots 4 , cut into batons
  Thyme sprigs 6
  Bay leaves 4
  White wine 1⁄2 Pint (300 Milliliter)
  Frozen petit pois 2 1⁄4 Pound (1 Kilogram Bags)
  Spring onions 3 Bunch (300 gm), sliced
  Artichoke hearts 560 Gram, drained (Two 280 Gram Jars)
Directions

MAKING
1. Over the tomatoes pour boiling water, leave for 2 minutes, then drain and peel off the skins.
2. Quartering the tomatoes, scoop out the seeds and chop into small cubes.
3. In a pan, heat the oil and add the garlic and carrots, then gently fry for 5 minutes.
4. Put in the tomatoes, thyme, bay and wine.
5. Let it cook, uncovered, until the wine is reduced for around 5 minutes.
6. Put in the peas, onions and artichokes, cover and simmer for 8-10 minutes.

SERVING
7. Dish out into deep dish plates and serve with crusty bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Interest: 
Summer, Everyday
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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