Best 12 Harvest Vegetable Ragout Recipes

BASIC VEGETABLE RAGOUT

Steps:

• In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

HARVEST VEGETABLE RAGOUT

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium high heat.
• Combine squash and next 5 ingredients (squash through garlic) and sauté for 8 minutes or until lightly browned, stirring frequently.
• Add bay leaves and thyme sprigs, and stir in tomato paste.
• Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
• Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender.
• Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
• Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt.
• Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.

8 VEGETABLE RAGOUT

Steps:

• Saute onion, carrot, garlic in vegetable for 5 minutes.
• Stir in celery and mushrooms and saute til soft.
• Add tomatoes, pepper, hot sauce and beans.
• Bring to a boil. Cover and simmer, stirring often, about 20 minutes.
• Add corn and when hot again stir in parsley and serve.

SUMMER VEGETABLE RAGOUT

Steps:

• Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
• Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.

ROOT VEGETABLE RAGOUT

Steps:

• Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.
• Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less. Carefully remove from the blanching water with a slotted spoon and place into an ice water bath. Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.
• To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon. Place the skillet over a medium-low flame and warm just moments before serving. Season with salt and pepper.

ROOT VEGETABLE RAGOUT

Steps:

• Preheat the oven to 425°F.
• Peel the carrots, parsnips, rutabaga, turnip, and potato and cut them into 1/2-inch dice. Combine them on a half sheet pan, toss with 2 tablespoons of the olive oil, and season with salt. Spread the vegetables in a single layer.
• Roast, stirring and rotating the pan occasionally, until tender and golden, about 25 minutes.
• Meanwhile, heat a larger skillet over medium heat. Heat the remaining 1/2 tablespoon oil. Add the onion and cook, stirring frequently, until tender, about 3 minutes.
• Stir in the butter until it melts, then stir in the roasted vegetables. Add the chicken stock and season with salt and pepper. Simmer until the stock thickens and coats the vegetables, about 3 minutes. Stir in the parsley, thyme, and lemon zest. Serve hot or warm.

VEGETABLE RAGOUT

Steps:

• Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
• Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
• Reduce heat, cover, and simmer for 5 minutes.
• Add the zucchini and mushrooms.
• Combine the sauce ingredients and then stir the sauce into the vegetables.
• Simmer about 30 minutes until the vegetables are tender.
• While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
• Drain and add them to the ragout a few minutes before serving.

ROASTED HARVEST VEGETABLES

Steps:

• Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

SPRING VEGETABLE RAGOûT WITH BROWN BUTTER COUSCOUS

Steps:

• In a medium saucepan, bring 2 1/2 cups water to a rapid boil. Add salt and couscous, stirring as water returns to boil. Turn down heat to a bare simmer, cover and cook for 5 minutes. Turn off heat and leave covered for 10 minutes. Dump couscous on a baking sheet or large platter, and spread out. Taste for salt and add more if necessary. Fluff, smash any large clumps and leave to cool, uncovered.
• Set up a steamer with a fine mesh basket, with water simmering on low heat, for eventual steaming of couscous. About 30 minutes before serving, put couscous in the steamer basket and raise heat to maintain a rapid simmer. Do not cover. (This extra steaming step produces lighter, fluffier couscous.)
• Make the green sauce: Put cilantro, salt, Serrano chile and olive oil in a blender or food processor. Pulse briefly, then purée into a paste. Add 1/4 cup water, and purée again. Taste and adjust seasoning. Transfer to a small bowl and stir in lime juice.
• Make the ragoût: Put 2 tablespoons olive oil in a deep, wide skillet or Dutch oven over medium-high heat. When oil is hot, add coriander and cumin. Let sizzle for a few seconds, then onions and cook, stirring, until beginning to soften, about 5 minutes.
• Add leeks and season well with salt and pepper. Stir and cook onion-leek mixture until leeks are soft but still bright green, about 5 minutes.
• Add zucchini, season with salt and stir to coat. Add 3 cups water, raise heat to a boil, cover and cook for 2 minutes. Add asparagus and peas, cover and cook for another 2 minutes.
• Add favas, if using, and spinach, cover and cook 1 minute. Turn off heat. (Spinach will continue to cook.)
• Finish the couscous: Set a wide skillet over high heat. When pan is hot, add cold butter and let it sizzle and foam, turning rust-brown but no darker. Add preserved lemon and the saffron and its water to stop the browning. Turn off heat. Add hot couscous to pan and stir to incorporate all elements. Transfer to a warm serving bowl.
• Gently fold vegetables together, then lift from pot and transfer to a deep serving platter, using tongs or slotted spoon. Stir 2 tablespoons green sauce into liquid remaining in pot, then spoon liquid over vegetables. Garnish with cilantro sprigs. Pass remaining green sauce at the table.

VEGETABLE RAGOûT

Steps:

• Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.

ROASTED VEGETABLE RAGOUT

Steps:

• Preheat the oven to 475 degrees.
• In a heavy roasting pan, combine the vegetablesand olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned.
• Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more.
• Season with salt and pepper. To serve, spoon the vegetables and sauce over the polenta.

VEGETABLE RAGOûT WITH CUMIN AND GINGER

Steps:

• Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; sauté until vegetables begin to soften, about 10 minutes. Add potatoes, broth and raisins; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 10 minutes. Add garbanzo beans, zucchini and tomatoes; cover and simmer until zucchini is tender, about 8 minutes longer. Transfer ragout to bowl. Sprinkle with almonds, if desired.