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
NORTH AFRICAN VEGETABLE RAGOUT
The heat of chile, spices of North Africa and earthiness of kale beautifully complement sweet butternut squash in this hearty ragout. Bright, rich and healthy, this recipe is easily prepared in 30 minutes making it a delicious option for a weeknight. If you prefer an even richer stew, hot Italian sausage may be added. Most likely, however, you will find that the meatless version is substantial and satisfying enough to win over any carnivore. Use vegetable broth if you wish to keep it vegetarian. Be sure to serve the ragout with couscous to soak up the liquid.
Provided by Annacia
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil over medium heat in a deep saute pan or stock pot. Add onion and saute until beginning to soften, 2 minutes. Add garlic and chiles and saute until fragrant, 30 seconds. Add butternut squash and dry spices; saute 2 minutes.
- Add 1 1/2 cups chicken stock and tomatoes with juices. (The squash should be just covered with liquid. Add extra chicken stock if necessary.).
- Bring to a boil and reduce heat and simmer, partially covered, until squash is tender but firm, 15-20 minutes. Add chickpeas and 1 teaspoon salt. Continue to simmer, 10 minutes. Stir in kale and simmer until leaves are wilted and bright green, 2 minutes.
- While the ragout is simmering bring 2 cups chicken stock to a boil in a medium saucepan, add couscous, 1 tablespoon olive oil and 1 teaspoon salt. Cover and remove from heat. Let sit 5 minutes. Fluff with fork.
- To serve, spoon couscous into a bowl or shallow plate, leaving a well in the center. Ladle ragout into the center. Garnish with fresh cilantro or parsley leaves.
- TO MAKE WITH SAUSAGE:.
- As a first step, slice 8 ounces hot Italian sausage into 1/2 inch pieces. Saute in deep saute pan until golden brown on all sides.
- Transfer sausage to a plate lined with a paper towel. Pour off all but 1 tablespoon rendered fat. Add onion and proceed with instructions above, substituting the sausage fat for the olive oil.
- Return sausage to the ragout with the chickpeas.
BASIC VEGETABLE RAGOUT
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.
HARVEST VEGETABLE RAGOUT
Make and share this Harvest Vegetable Ragout recipe from Food.com.
Provided by viking
Categories Beans
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon oil in a Dutch oven over medium high heat.
- Combine squash and next 5 ingredients (squash through garlic) and sauté for 8 minutes or until lightly browned, stirring frequently.
- Add bay leaves and 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.
- Heat 2 teaspoons oil in 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 sprigs, if desired.
ROOT VEGETABLE RAGOUT
John Besh's veggie ragout to be served with his zinfandel braised short ribs. (or anything else :) ) I cook the veggies longer than he does but thats my preference
Provided by MarraMamba
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.
- Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less. Carefully remove from the blanching water with a slotted spoon and place into an ice water bath. Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.
- To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon. Place the skillet over a medium-low flame and warm just moments before serving. Season with salt and pepper.
Nutrition Facts : Calories 110.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 73.7, Carbohydrate 17.8, Fiber 4, Sugar 8.8, Protein 2.3
VEGETABLE RAGOUT
Make and share this Vegetable Ragout recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
- Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
- Reduce heat, cover, and simmer for 5 minutes.
- Add the zucchini and mushrooms.
- Combine the sauce ingredients and then stir the sauce into the vegetables.
- Simmer about 30 minutes until the vegetables are tender.
- While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
- Drain and add them to the ragout a few minutes before serving.
Nutrition Facts : Calories 345.6, Fat 7.8, SaturatedFat 1.1, Sodium 1113.2, Carbohydrate 48, Fiber 8.4, Sugar 14.5, Protein 9.8
ROOT VEGETABLE RAGOUT
Make and share this Root Vegetable Ragout recipe from Food.com.
Provided by Brookelynne26
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F.
- Peel the carrots, parsnips, rutabaga, turnip, and potato and cut them into 1/2-inch dice. Combine them on a half sheet pan, toss with 2 tablespoons of the olive oil, and season with salt. Spread the vegetables in a single layer.
- Roast, stirring and rotating the pan occasionally, until tender and golden, about 25 minutes.
- Meanwhile, heat a larger skillet over medium heat. Heat the remaining 1/2 tablespoon oil. Add the onion and cook, stirring frequently, until tender, about 3 minutes.
- Stir in the butter until it melts, then stir in the roasted vegetables. Add the chicken stock and season with salt and pepper. Simmer until the stock thickens and coats the vegetables, about 3 minutes. Stir in the parsley, thyme, and lemon zest. Serve hot or warm.
Nutrition Facts : Calories 125.1, Fat 8, SaturatedFat 2.1, Cholesterol 5.7, Sodium 65.2, Carbohydrate 12.5, Fiber 2.5, Sugar 4.5, Protein 1.9
THREE-BEAN AND VEGETABLE RAGOUT
From Today's Parent magazine. This recipe works in a crockpot and freezes well. I use fresh green beans, top it with cheddar cheese and serve it with soft polenta and a salad.
Provided by FrVanilla
Categories Stew
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion, peppers and garlic and cook until softened- about 5 minutes.
- Stir in carrots, tomatoes, kidney beans, chickpeas, broth, tomato paste and seasonings. Simmer over medium low heat, covered for about 30 minutes. Stir ocassionally.
- Add beans and cook until heated and tender.
- Serve with soft polenta, couscous or mashed potatoes.
- Spinkle with cheese.
Nutrition Facts : Calories 267.9, Fat 4.2, SaturatedFat 0.6, Sodium 1073.4, Carbohydrate 49.4, Fiber 11.7, Sugar 9.4, Protein 11.4
ROASTED VEGETABLE RAGOUT
During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up everywhere. Rough, rustic, and roasted, the root vegetables featured in this dish are filling, comforting, and nutritious.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees.
- In a heavy roasting pan, combine the vegetablesand olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned.
- Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more.
- Season with salt and pepper. To serve, spoon the vegetables and sauce over the polenta.
LEBANESE STYLE VEGETABLE RAGOUT
This is from 365 Ways to Cook Vegetarian. Serve with bulgur or couscous. I have not made this yet and yes, that does seem like a lot of garlic to me. Adjust to your own tastes.
Provided by dicentra
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.
- Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.
- Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.
- To serve, discard parsley, Stir in yogurt and heat through.
Nutrition Facts : Calories 295.6, Fat 7.4, SaturatedFat 1.7, Cholesterol 5.3, Sodium 297.8, Carbohydrate 51, Fiber 11.4, Sugar 12, Protein 10
NORTH AFRICAN VEGETABLE SOUP
Make and share this North African Vegetable Soup recipe from Food.com.
Provided by MsBindy
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a soup pot, saute the onions and celery in the oil until onions are translucent.
- Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
- Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
- Add the zucchini and vermicelli and simmer for about 5 minutes longer.
- Mix in the chick peas, lemon juice, and salt and pepper.
- Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.
Nutrition Facts : Calories 172.3, Fat 7.6, SaturatedFat 1, Sodium 252.9, Carbohydrate 24.1, Fiber 4.7, Sugar 5.6, Protein 4.2
CAULIFLOWER TAGINE
Fragrant North African spices mingle with cauliflower, vegetables and lemon to create this exotic and easy vegetarian meal. We served this dish and the residents' were delighted - I held back on the spices but not entirely! However, the couscous wasn't as well received; we had to opt for orzo but the residents' would have preferred r i c e! I can't fight "cultural appetites" any longer. :)
Provided by Manami
Categories Stew
Time 48m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large Dutch oven over medium heat; add onion and sauté 6 minutes, or until soft and translucent.
- Stir in garlic, cumin, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant.
- Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins and cinnamon stick.
- Bring to a boil, breaking up tomatoes into large chunks with a spoon.
- Reduce heat to low, cover pot and simmer 15 minutes, stirring several times.
- Add zucchini chunks; cover pot and continue to simmer 10 minutes longer or until tender.
- To serve, spoon couscous into serving bowls; top with the cauliflower tagine and juices from pot.
- Sprinkle almonds and cilantro over each serving.
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