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Harvest-Vegetable Ragout

BECKY LUIGART-STAYNER
Yield 6 servings (serving size: 1 cup ragout and 2/3 cup mushrooms)

Ingredients

  • 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)

Nutrition Information

  • calories 260
  • caloriesfromfat 21 %
  • fat 6.1 g
  • satfat 0.8 g
  • monofat 3.2 g
  • polyfat 1.3 g
  • protein 9.9 g
  • carbohydrate 46.2 g
  • fiber 7.1 g
  • cholesterol 0.0 mg
  • iron 5 mg
  • sodium 539 mg
  • calcium 124 mg

How to Make It

  1. 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.

  2. 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.