My daughter suggested that I try this recipe, and she was spot on. It really must be served with the accompanying grits recipe. I don't use the turnips, I just add more carrots or a sweet potato. Comes together quickly and has a lot of flavor for a vegetarian main.
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.
This recipe goes with Skillet Grits With Seasoned Vegetables
More From Southern Living
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note