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Italian vegetable ragout
Artist: _
Categories: Central Asian, Entrees, Indian, Italian, Soups & Stews, Vegetables, Western European
Yield: 6
Rating: 0
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Ingredients:
1 lbsBoiling potatoes, peeled
-- cut in 1 ? cubes
1 lbsBrussels sprouts
-- tough leaves removed
-- ends trimmed
-- cut in half
1 medCauliflower
-- cut in large florets
1 lbsSwiss chard
-- tough stems removed
-- torn in bite-size pieces
2 tbspOlive oil
1 cupChopped onion
1 cupChopped celery
3 largeGarlic cloves
-- finely chopped
1 tbspFresh marjoram or
1 tspDried marjoram
1 largeZucchini, ends trimmed
-- cut in 1" cubes
2 largeCarrots, peeled
-- sliced thickly
-- on the diagonal
1 tspCoarse salt
1/4 tspFreshly ground black pepper
16 ozCan chick peas, drained
-- rinsed with water
SERVE OVER
Whole wheat spaghetti or
Steamed brown rice
GARNISH
1/4 cupChopped fresh basil
Procedures:
1Bring a large pot of salted water to a boil.
2Cook potatoes, brussels sprouts and cauliflower for five minutes.
3Add swiss chard and boil one minute more.
4Reserve ?cup of the cooking liquid.
5Drain vegetables; set aside.
6Heat oil in a large dutch oven over medium-high heat.
7Add onion, celery and garlic; saute three minutes.
8Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables.
9Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.
10Stir in chick peas and just heat through.
11Transfer to a serving dish and garnish with basil.
12Serve over whole wheat spaghetti or steamed brown rice.
13Suzanne jonker, in "the herb companion."
 
 
 
 

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