Spring vegetable ragout
2
Points®
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
Shallot
1 medium, minced
Garlic
2 clove(s), minced
Uncooked white potato
½ pound(s), small, scrubbed and halved
Baby carrots
12 medium, about (1 cup)
Frozen whole onion
4 oz, small, about (1 cup)
All-purpose flour
2 Tbsp
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, drained
14 oz, water-packed, drained and cut in half
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.
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