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Harvest-Vegetable Ragout




Source of Recipe


Cooking Light, November 1998


List of Ingredients




5 teaspoons olive oil -- divided
3 cups diced peeled butternut squash
2 cups sliced leek -- ( 1/2-inch-thick)
1 1/2 cups sliced carrot -- (1-inch-thick)
1 1/2 cups sliced parsnip -- (1/2-inch-thick)
1 cup sliced celery -- (1/2-inch-thick)
10 garlic cloves -- halved
2 bay leaves
2 thyme sprigs
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 cup dry red wine
1/2 cup vegetable broth
1 can chickpeas -- drained (19-ounce)
3/4 teaspoon salt -- divided
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
6 portobello mushrooms
thyme springs -- (optional)


Recipe



1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
Combine squash and next 5 ingredients (squash through garlic) and saute for 8 minutes or until lightly browned, stirring frequently.
Add bay leaves and 2 thyme sprigs, and stir in tomato paste.
Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
Stir in the broth and chickpeas.
Cover and simmer 20 minutes or until vegetables are tender.
Stir in 1/2 teaspoon salt pepper, and chopped parsley.
Discard bay leaves and thyme.

2. Discard mushroom stems; slice caps.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add sliced mushrooms, and cook 5 minutes, stirring constantly.
Sprinkle with 1/4 teaspoon salt.
Serve ragout over mushrooms.
Garnish with additional thyme springs, if desired.

Yield: 6 servings (servings size: 1 cup ragout and 2/3 cup mushrooms).

Calories 260 (21% from fat); Fat 6.1g (sat 0.8g, mono 3.2g, poly 1.3g); Protein 9.9g; Carb 46.2g; Fiber 7.1 g; Chol 0mg; Iron 5mg; Sodium 539 mg; Calc 124 mg.