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Winter Vegetable Ragout

Serves 4 – 6

8 tbsp Ancient Organics Ghee
1 small yellow onion, cut into 1 inch dice
2 shallots, cut into ½ inch rings
4 garlic cloves, roughly chopped
1 serano chile pepper, thinly sliced with seeds and stem removed
1 orange bell pepper, 1 inch dice
1 red bell pepper, 1 inch dice
1 green bell pepper, 1 inch dice
1 kabocha squash, peeled 1 inch dice
1 small parsnip, peeled ½ inch dice
2 cups French beans, trimmed
2 cups crimini mushrooms, caps left whole stems removed
1 head of lacinato kale, center vein removed and rough chopped
1 medium zucchini, 1 inch dice
2 small yukon gold potatoes, ½ inch wedges
½ tbsp organic maple syrup (grade B)
2 tbsp tomato paste
salt and black pepper
1 ½ cups water
cilantro to garnish, chopped
Parmesan to garnish, grated

To begin, prepare all your vegetables according to the ingredient list.
Put 6 tablespoons of ghee into a large heavy pan or pot and place over medium-high heat.
Add the onions and fry for 5 minutes, stirring occasionally.
Stir in the garlic, chile and peppers and fry for another 5 minutes.
Lightly salt the vegetables in the pan turning them over to distribute evenly.
Add the squash and parsnip and continue for another 5 minutes.
Lift the vegetables out of the pot and into a bowl (a slotted spoon is helpful, as you are trying to leave as much oil as possible in the pot).
Add the remaining 2 tablespoons of ghee.
Add the French beans, zucchini and mushrooms to the hot oil and fry for 5 minutes stirring occasionally.
Return the contents of the bowl to the pot and add the kale, potatoes, maple syrup, tomato paste and plenty of salt and pepper to your taste.
Stir well and then add the 1 ½ cups of water.
This should cover the vegetables half-way.
Simmer gently for 25 minutes with the lid on.
Preheat the oven to 400ºF.
Lift the vegetables from the the pot and into a large deep roasting pan or casserole dish.
Carefully arrange the vegetables into a layer 1 ½ inches deep.
Pour the liquid over the the vegetables and cook in the oven for 30 minutes.
At this point all the vegetables should be soft and the liquid evaporated.
Serve and garnish with cilantro and grated Parmesan.

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