Spring vegetable ragout

4
4
2
SmartPoints® value per serving
Total Time
52 min
Prep
19 min
Cook
33 min
Serves
4
Difficulty
Easy
This vegetarian ragout is a wonderful showcase of vegetables. Preparation is kept to a minimum with the help of frozen onions, pre cut carrots and canned artichoke hearts. The use of the browning seasoning adds a deep color and richly flavors the mixture without any meat. Serve over your favorite pasta or rice for a hearty one-bowl meal. This dish is ready in just under an hour. Make it for a weekend dinner or prepare on Sunday for a no-cook weeknight option. This also makes a wonderful vegetable side for grilled fish or chicken.

Ingredients

olive oil

2 tsp

uncooked shallot(s)

1 medium, minced

garlic clove(s)

2 medium clove(s), minced

uncooked whole white potato(es)

½ pound(s), small, scrubbed and halved

uncooked baby carrots

12 medium, about (1 cup)

frozen whole onion(s)

4 oz, small, about (1 cup)

all-purpose flour

2 Tbsp

fat free vegetable broth

1 cup(s)

water

1 cup(s)

white wine

¼ cup(s), dry

brown gravy

1 tsp, vegetarian browning and seasoning sauce

sugar

1 tsp

table salt

½ tsp

bay leaf

1 leaf/leaves

canned artichoke hearts without oil

14 oz, water-packed, drained and cut in half

uncooked asparagus

¾ pound(s), fresh, trimmed and cut diagonally into

Instructions

  1. Heat the oil in a nonstick Dutch oven over medium heat. Add the shallot and garlic. Cook, stirring constantly, until softened, about 2 minutes. Add the potatoes, carrots, and onions. Cook, stirring occasionally, 2–3 minutes.
  2. Sprinkle the flour over the vegetables, stirring to coat the vegetables. Stir in the broth, water, wine, seasoning sauce, sugar, salt, and bay leaf; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the vegetables are almost tender, about 15 minutes.
  3. Add the artichoke hearts, and asparagus; return to a boil. Reduce the heat and simmer, uncovered, until the asparagus is tender, about 5 minutes longer. Remove from the heat and discard the bay leaf. Yields 2 cups per serving.

Notes

The seasoning sauce is vegetarian. Find it in the gravy section of supermarkets.

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