Best 3 Carrot Squash And Potato Ragout With Thai Flavors Recipes

Indulge in a culinary journey to Southeast Asia with this tantalizing Carrot, Squash, and Potato Ragout featuring an array of Thai flavors. This hearty and flavorful dish combines the sweet and savory notes of carrot, squash, and potatoes, delicately simmered in a fragrant broth infused with the vibrant flavors of lemongrass, galangal, and kaffir lime leaves. As the vegetables tenderize, they absorb the aromatic essence of the broth, creating a symphony of flavors that will transport your taste buds to the bustling streets of Bangkok. Accompany this delightful ragout with fragrant jasmine rice or crispy roti bread to complete your Southeast Asian culinary experience.

In addition to the main recipe, this article offers a collection of other enticing dishes that showcase the diverse culinary traditions of Thailand. Embark on a flavor-filled adventure with the aromatic Thai Green Curry with Chicken and Vegetables, where tender chicken and an assortment of vegetables bask in a rich and creamy coconut-based green curry sauce, exuding a harmonious blend of sweet, savory, and spicy notes.

For a refreshing and tangy treat, try the Thai Mango Salad, where sweet and juicy mangoes are tossed with a zesty dressing made from fish sauce, lime juice, and chili peppers, creating a vibrant and invigorating salad that will awaken your senses.

If you're craving a hearty and comforting meal, the Thai Stir-Fried Noodles with Chicken and Vegetables is a perfect choice. This dish features succulent chicken, an assortment of crunchy vegetables, and chewy rice noodles stir-fried in a savory sauce, delivering a delightful combination of textures and flavors that will satisfy your appetite.

Lastly, satisfy your sweet cravings with the classic Thai Mango Sticky Rice, where glutinous rice is steamed to perfection and served alongside ripe and succulent mango slices, drizzled with a sweet and creamy coconut sauce. This iconic Thai dessert is a delightful indulgence that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT, SWEET POTATO AND SQUASH SOUP

Carrot, Sweet Potato and Squash Soup image

This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 to 6 servings as an entree or 8 to 10 as a starter

Number Of Ingredients 25

Ingredients

2 tablespoons EVOO
2 tablespoons butter
1 to 2 tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie)
1 teaspoon ground coriander, 1/3 palmful
2 cloves garlic, chopped
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon paprika, 1/3 palmful
2 onions, chopped
1 crisp apple, peeled and chopped
One 1-inch piece ginger root, finely chopped or grated
A little freshly grated nutmeg
A pinch of ground cinnamon
Salt and freshly ground black pepper
4 cups chicken stock, plus extra to reheat
About 1 tablespoon honey
1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted)
1 pound organic carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tablespoon lemon or orange juice
Finely chopped red onions or scallions
Toasted pumpkin seeds
Crumbled browned Mexican chorizo
Creme fraiche
Shredded smoked Cheddar or smoked gouda
Chopped fresh parsley or cilantro

Steps:

Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams

SUMMER VEGETABLE RAGOUT WITH CARROT-GINGER SAUCE

Summer Vegetable Ragout With Carrot-Ginger Sauce image

Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.

Provided by Quinn Hatfield

Categories Soup/Stew Ginger Vegetarian High Fiber Curry Corn Eggplant Green Bean Arugula Chickpea Squash Summer Healthy Low Cholesterol Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

Carrot-Ginger Sauce:
3 tablespoons vegetable oil, divided
1 small onion, chopped (about 1 cup)
1 small carrot, peeled, chopped
1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly
1 1-inch piece unpeeled fresh ginger, thinly sliced
1 small Granny Smith apple, peeled, finely chopped (about 1 cup)
2 tablespoons curry powder (preferably Madras)
2 1/2 tablespoons all purpose flour
2 cups fresh carrot juice
Vegetables:
1 1/2 pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes
5 tablespoons vegetable oil, divided
1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces
1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths
4 ears of corn, husked
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
2 cups (packed) arugula
1/4 cup torn fresh basil
Test-Kitchen Tip: To release the most flavor from the lemongrass stalk, it's important to coarsely chop and flatten it.

Steps:

For sauce:
Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; saut�� until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD: Sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.
For vegetables:
Preheat oven to 400&def;F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD: Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature.
Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.
Combine hot vegetables and hot carrot-ginger sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil.

SQUASH & CARROT SAUTE

Squash & Carrot Saute image

This bright and cheerful dish offers a delightful new way to prepare summer squash and carrots. -Sarah Gamboa, Holland, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

2 medium carrots, sliced
4-1/2 teaspoons olive oil
2 yellow summer squash, sliced
1 medium onion, chopped
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

Prep your vegetables: Before you start cooking, wash, peel, and chop your vegetables. This will save you time and make the cooking process go more smoothly.
Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your ragout. Some good options include carrots, squash, potatoes, bell peppers, and zucchini.
Don't overcook the vegetables: Vegetables should be cooked until they are tender but still have a slight crunch. Overcooked vegetables will become mushy and lose their flavor.
Use a good-quality curry paste: The curry paste is what gives the ragout its Thai flavor. Choose a curry paste that is made with fresh, high-quality ingredients.
Simmer the ragout for a while: Simmering the ragout allows the flavors to meld together and develop. The longer you simmer the ragout, the better it will taste.
Serve the ragout over rice or noodles: Ragout is traditionally served over rice or noodles. This helps to soak up the delicious sauce.

Conclusion:

Carrot, squash, and potato ragout with Thai flavors is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of vegetables, curry paste, and coconut milk creates a flavorful and satisfying dish that is sure to please everyone at the table. With a few simple tips, you can make a ragout that is full of flavor and perfect for any occasion.