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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.

Recipe by Southern Living May 2007

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Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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