Rustic Autumn Vegetable Ragout
Embrace the flavors of fall with this hearty Rustic Autumn Vegetable Ragout, featuring a colorful array of root vegetables and legumes combined in a savory tomato-wine sauce. Perfect for cool evenings, this dish is not only nutritious but also filled with robust textures and comforting flavors. Serve it over sautéed portabella mushrooms for an extra earthy touch that elevates the dish. Enjoy this delightful medley as a main or as a side, and don't forget to share it with loved ones during cozy gatherings.
N/A
Servings
75
Calories
18
Ingredients
Ingredients
olive oil
5 (teaspoons, divided)
butternut squash
3 (cups, diced and peeled)
leeks
2 (cups, sliced 1/2-inch thick)
carrots
1 1/2 (cups, sliced 1-inch thick)
parsnips
1 1/2 (cups, sliced 1/2-inch thick)
celery
1 (cup, sliced 1/2-inch thick)
garlic
10 (cloves, halved)
bay leaves
2 (whole)
thyme sprigs
2 (fresh, whole)
tomato paste
1 (tablespoon)
all-purpose flour
1 (tablespoon)
dry red wine
1 (cup)
vegetable broth
1/2 (cup)
chickpeas
19 (ounce can, drained)
salt
3/4 (teaspoon, divided)
black pepper
1/2 (teaspoon)
fresh parsley
1/4 (cup, chopped)
portabella mushrooms
6 (caps, sliced)
Instructions
1
In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
2
Add the diced butternut squash, leeks, carrots, parsnips, celery, and halved garlic cloves. Sauté for about 8 minutes, stirring frequently, until the vegetables are lightly browned and begin to soften.
3
Incorporate the bay leaves and thyme sprigs, and then stir in the tomato paste until well combined.
4
Sprinkle the all-purpose flour over the vegetables, mixing thoroughly. Gradually pour in the dry red wine, reduce the heat to medium-low, and allow to cook for an additional 5 minutes.
5
Pour in the vegetable broth and add the drained chickpeas. Cover the pot and let the mixture simmer for 20 minutes, or until all the vegetables are tender.
6
Remove and discard the bay leaves and thyme sprigs. Stir in 1/2 teaspoon of salt, black pepper, and the chopped fresh parsley, adjusting seasoning as needed.
7
In a large nonstick skillet, heat 2 teaspoons of olive oil over medium-high heat. Add the sliced portabella mushrooms and sauté for about 5 minutes, stirring constantly until they are tender and golden. Sprinkle with 1/4 teaspoon of salt.
8
To serve, spoon the rivulet of ragout over the sautéed portabella mushrooms and garnish with additional fresh thyme sprigs, if desired.
Nutrition Information
2
Fat
12
Carbs
2.5
Protein
2.3
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Autumn Vegetable Ragout?
It is a hearty fall dish featuring a colorful array of root vegetables and legumes combined in a savory tomato-wine sauce.
How many calories are in a serving of this ragout?
Each serving contains 75 calories.
Is this recipe suitable for vegetarians?
Yes, the recipe is tagged as vegetarian and contains only plant-based ingredients.
What root vegetables are included in the recipe?
The ragout includes butternut squash, carrots, parsnips, and celery.
How much fat is in one serving?
There are 2 grams of fat per serving.
What is the carbohydrate content per serving?
There are 12 grams of carbohydrates per serving.
How much protein does this dish provide?
Each serving provides 2.5 grams of protein.
Is this vegetable ragout a good source of fiber?
Yes, it contains 2.3 grams of fiber per serving.
What kind of wine is recommended for the sauce?
The recipe calls for 1 cup of dry red wine.
How do I prepare the butternut squash?
The butternut squash should be peeled and diced into 3 cups.
What type of legumes are used in this dish?
The recipe uses one 19-ounce can of drained chickpeas.
How many garlic cloves are needed?
You will need 10 garlic cloves, which should be halved before cooking.
What herbs provide the flavor for this ragout?
The dish is flavored with fresh thyme sprigs, bay leaves, and chopped fresh parsley.
Do I leave the bay leaves in the dish when serving?
No, you should remove and discard both the bay leaves and the thyme sprigs before serving.
How long should the ragout simmer?
The mixture should simmer covered for 20 minutes, or until all the vegetables are tender.
How are the mushrooms prepared?
Six portabella mushroom caps are sliced and sautéed in olive oil for about 5 minutes until tender and golden.
How should the dish be served?
Spoon the ragout over the sautéed portabella mushrooms and garnish with extra thyme if desired.
How much olive oil is required in total?
A total of 5 teaspoons of olive oil is used, divided between the ragout and the mushrooms.
What is the role of the tomato paste?
One tablespoon of tomato paste is stirred in to add depth and richness to the savory sauce.
How should the carrots and parsnips be sliced?
Carrots should be sliced 1-inch thick, and parsnips should be sliced 1/2-inch thick.
How much vegetable broth is needed?
The recipe requires 1/2 cup of vegetable broth.
Does this recipe use flour?
Yes, 1 tablespoon of all-purpose flour is sprinkled over the vegetables to help thicken the sauce.
What is the sodium content like?
While the specific sodium total is not listed, the recipe uses 3/4 teaspoon of salt divided throughout the process.
How are the leeks prepared?
You should use 2 cups of leeks sliced into 1/2-inch thick pieces.
How long do you sauté the initial vegetable mix?
The squash, leeks, carrots, parsnips, celery, and garlic are sautéed for about 8 minutes.
What equipment is recommended for cooking the ragout?
A large Dutch oven is recommended for the ragout, and a large nonstick skillet for the mushrooms.
When do I add the fresh parsley?
Stir in 1/4 cup of chopped fresh parsley at the end after the ragout has finished simmering.
Can I garnish the dish?
Yes, you can garnish the final plate with additional fresh thyme sprigs.
Is this a good dish for fall?
Yes, it is specifically designed to embrace fall flavors with seasonal root vegetables.
How many ingredients are in this recipe?
There are 18 ingredients in total for this Rustic Autumn Vegetable Ragout.