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Ragout Of Fall Vegetables

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  Artichokes 6 Large
  Lemon 1 , halved
  Olive oil 7 1⁄2 Tablespoon
  Carrot 1 Medium, coarsely chopped
  Onion 1 Medium, coarsely chopped
  Leek 1 , thinly sliced crosswise (White And Tender Green)
  Garlic 3 Clove (15 gm), lightly crushed
  Fresh thyme sprig 1
  Fresh rosemary sprig 1
  Bay leaf 1
  Dry white wine 1 Cup (16 tbs)
  Chanterelle mushrooms 1⁄4 Pound, cut into 1-inch pieces
  Shiitake mushrooms 1⁄4 Pound, stemmed, caps cut into 1-inch pieces
  Salt To Taste
  Freshly ground pepper To Taste
  Parsnips 3 Small, peeled and cut into 1/2-inch dice
  Tomato 1 Large, peeled, seeded and cut into 1/4-inch dice

1. Break off the stems of the artichokes. Trim the artichokes by snapping off the tough outer leaves near the base. Using a sharp stainless steel knife, cut off all the leaves. Trim the base of any remaining dark green parts. Rub the base well with the cut lemon to prevent discoloration. Trim the base to an even round shape and scoop out the hairy chokes with a spoon. Rub the surfaces again with the cut lemon and set aside.
2. In a large nonreactive skillet, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the carrot, onion and leek and cook, stirring, until softened, about 3 minutes. Add the artichoke bottoms, garlic, thyme and rosemary sprigs, bay leaf, wine, 1/3 cup of the olive oil and 3 cups of water. Cook, covered, over low heat, turning the artichokes once, until they are easily pierced, about 20 minutes.
3. Meanwhile, in a large skillet, heat the remaining 1 1/2 teaspoons olive oil over moderately high heat. Add the chanterelle and shiitake mushrooms and season with salt and pepper. Cover and cook, stirring once, until softened, about 3 minutes.
4. Bring a small saucepan of water to a boil over high heat. Add the parsnips and cook until tender, about 4 minutes. Drain and set aside.
5. Cut each artichoke bottom in half and then slice crosswise 1/4 inch thick. Return to the pan and add the chanterelles, shiitakes, parsnips and tomato. Warm over moderately high heat until heated through, about 3 minutes. Spoon the ragout onto 6 serving plates and serve hot.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 378 Calories from Fat 173

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 243.6 mg10.1%

Total Carbohydrates 43 g14.3%

Dietary Fiber 14.8 g59.1%

Sugars 9 g

Protein 8 g16.1%

Vitamin A 50.2% Vitamin C 78.4%

Calcium 14.3% Iron 24.7%

*Based on a 2000 Calorie diet


Ragout Of Fall Vegetables Recipe