Vegetable Ragout
Ingredients
1/3 cup (75 mL) canola oil
1 medium onion, chopped
1 garlic clove, minced
2 cups (500 mL) cubed turnips
2 cups (500 mL) cubed carrots
3 cups (750 mL) chicken stock or water
2-3 parsnips, cubed
1 cup (250 mL) cubed butternut squash
1 cup (250 mL) green beans, cut in 1-inch (2.5 cm) pieces
1 tomato, diced
1 medium zucchini, diced
1 tablespoon (15 mL) chopped fresh thyme
1 tablespoon (15 mL) chopped fresh basil
Salt and pepper, to taste
Directions
In a large, ovenproof saucepan over medium heat, sauté onions and garlic in hot oil. Add turnips, carrots and stock or water. Bring to a boil, reduce heat, and simmer until cooked to about 1/4 of doneness, about 5 minutes. Add parsnips and squash; cover, and place in a 350°F (180°C) oven until vegetables are half-cooked, 12 to 15 minutes. Add green beans, tomatoes and zucchini. Return to oven until all vegetables are tender, about 15 minutes. Add thyme and basil and season lightly with salt and pepper. Stir well. Makes 12 (6-ounce/175 mL) servings.