4

Spring Vegetable Ragout

Total Time
52 min
Prep
19 min
Cook
33 min
Serves
4
Difficulty
Easy
Although there are lots of vegetables in this colorful light ragout, the prep time is minimal.
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 potatoes need no peeling; the carrots are prepackaged, the onions frozen, and the artichoke hearts canned. Even the fresh asparagus is easy to prepare. The seasoning sauce is vegetarian and gives the ragout a rich, deep color—find it in the gravy section of supermarkets.

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