vegetable ragout

vegetable ragout

1/3 cup canola oil

6 onions, chopped
6 cloves garlic, minced
8 carrots, rounds or halves
8 potatoes, cubed
3# green beans, stemmed and cut in 1" lengths
6 squash, quarter rounds
2-3 parsnips, cubed
3# mushrooms, stemmed and sliced

1 cup red wine
1 can artichoke hearts, quartered

salt & pepper to taste

Heat canola oil in pot. Add onions and garlic; sauté until tender(fully cooked). Add carrots, potatoes, parsnips, squash, and green beans. Sauté briefly -- 5-10 minutes --stirring often. Take great care not to scorch. Add red wine and herbs and allow to simmer another 5 minutes. Add enough stock (or water) to cover vegetables. Turn up heat and allow water to come to a boil. Lower heat and add mushrooms. When all vegetables are tender, add molasses and mustard, salt and pepper to taste.


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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