6 servings (serving size: 1 cup ragout and 2/3 cup mushrooms)
5 teaspoons olive oil, divided
3 cups diced peeled butternut squash
2 cups (1/2-inch-thick) sliced leek
1 1/2 cups (1-inch-thick) sliced carrot
1 1/2 cups (1/2-inch-thick) sliced parsnip
1 cup (1/2-inch-thick) sliced celery
10 garlic cloves, halved
2 bay leaves
2 thyme sprigs
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 cup dry red wine
1/2 cup vegetable broth
1 (19-ounce) can chickpeas (garbanzo beans), drained
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
6 portobello mushrooms
Thyme sprigs (optional)
How to Make It
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Combine squash and next 5 ingredients (squash through garlic), and sauté for 8 minutes or until lightly browned, stirring frequently. Add bay leaves and 2 thyme sprigs, and stir in tomato paste. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes. Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
Discard mushroom stems; slice caps. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt. Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.
I thought I followed the directions, but I must have cut the vegetables too large, because this took WAY longer than 20 minutes. By time the carrots and parsnips were soft, the squash had disintigrated. My dish therefore looked nothing like the photo. The taste was okay, but it was definitely lacking complexity. I served the ragout over baked polenta. Some good quality parmesan cheese sprinkled over the top of the ragout helped a lot. I don't think I'll make this one again.
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