Seasoned Vegetables

Southern Living
This recipe is similar to a ragoût--a thick, well-seasoned stew. We served the richly flavored vegetables over grits; you can also try them over rice or egg noodles.
Makes 6 to 8 servings


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1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 carrots, chopped
3 small red potatoes, diced
2 small turnips (about 1/2 lb.), peeled and chopped
2 celery ribs, diced
1 medium zucchini, chopped
1 (14-oz.) can chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1 teaspoon cornstarch
1 tablespoon water


Prep: 20 Minutes
Cook: 35 Minutes

1. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until caramelized. Add carrots and next 4 ingredients, and sauté 12 to 15 minutes or until vegetables are tender. Increase heat to medium-high; stir in chicken broth and next 3 ingredients. Bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.

2. Whisk together cornstarch and 1 Tbsp. water until smooth. Whisk into vegetable mixture in skillet, and cook, stirring constantly, 3 to 5 minutes or until thickened.

Created date

April 2007