Don’t know about you, but I am ready for some veggies after pigging out over the holiday. Enjoy! -alyce eyster
Root Vegetable Ragout
Author: culinarythymes.com
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 6
A low maintenance dish that is packed with flavor, this hearty ragout is ideal for a weeknight supper. We recommend that you serve it with soft polenta.
Ingredients
- 1 cup dried porcini mushrooms
- 1 Texas 10-15 onion, chopped
- 1 lb. crimini mushrooms, chopped
- 1 cup each diced carrots, parsnips, celery root & turnip
- 2 cloves garlic, minced
- 2 Tblsp olive oil
- 1 Tblsp each rosemary & thyme, chopped
- 2 Tblsp tomato paste
- 1 bay leaf
- 2 Tblsp flour
- 2 cups dry red wine
- salt & freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F. Make a stock using the porcini by covering with 1 cup of hot water for 30 minutes. Drain and reserve the stock and set aside. Chop the porcini and set aside.
- Toss the vegetables with the garlic, olive oil and herbs and season with salt and pepper. Roast them in the oven until they begin to brown, about 25 minutes.
- In a large pot, combine the porcini, porcini stock, roasted vegetables, tomato paste, bay leaf, flour and wine. Simmer for 30 minutes and season with salt and pepper. Serve over polenta, if desired.