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
Southern Living MAY 2007
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.
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