Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A ragout (ra-GOO) is a well-seasoned stewlike dish; this one, unlike most, is meatless. When cooked, the potatoes should be so soft that they fall apart; this helps thicken the dish.

Jacqueline Priaulet
Recipe by Cooking Light September 1997

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Yield:
6 servings (serving size: 3/4 cup)
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Ingredients

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Directions

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  • Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until soft, stirring frequently.

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  • Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potato and next 6 ingredients (potato through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally.

  • Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves.

Nutrition Facts

188 calories; calories from fat 29%; fat 6.1g; saturated fat 0.9g; mono fat 4.2g; poly fat 0.9g; protein 4.2g; carbohydrates 31.9g; fiber 4.7g; iron 2.1mg; sodium 255mg; calcium 37mg.
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