Prep Time
20 Mins
Cook Time
35 Mins
Yield
Makes 6 to 8 servings

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.

How to Make It

Step 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.

Step 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.

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