Spring vegetable ragout
1 medium, minced
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)
fat free vegetable broth
¼ cup(s), dry
1 tsp, vegetarian browning and seasoning sauce
canned artichoke hearts without oil
14 oz, water-packed, drained and cut in half
¾ pound(s), fresh, trimmed and cut diagonally into
- 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.
- 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.
- 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.