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Simple vegetable ragout with parsley
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Side-dishes, Vegetables, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| | Morels, dried | | 1 1/2
| tbsp | Sunflower oil | | 1/2
| lbs | Yellow onions, thinly sliced | | 2
| | Garlic cloves, chopped | | 1/2
| lbs | Carrots, thickly sliced | | 1 1/4
| cup | Vegetable stock | | 1/2
| lbs | New potatoes, sliced | | | Salt and pepper, to taste | | 1/2
| lbs | Zucchini, sliced | | 1/2
| lbs | Fresh button mushrooms | | 1/2
| lbs | Shelled peas | | 1
| cup | Parsley, chopped | | 2
| tbsp | Mint, chopped | | 1
| tbsp | Soy sauce (opt'l.) |
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Procedures:
| 1 | Soak the dried mushrooms in hot water until they are soft, about 20 to 30 minutes. | | 2 | In a large saucepan, frying pan or wok with a cover, heat the oil and saute the onions over medium heat until they are transparent but still maintain their shape, about 3 to 5 minutes. | | 3 | Add the garlic, carrots, and about ?c. stock. | | 4 | Cover tightly and continue to cook until the carrots are tender-crisp, about 10 minutes. | | 5 | Add potatoes and cook an additional 15 minutes. | | 6 | If the ingredients seem too dry, add more stock. | | 7 | Season to taste with salt and pepper. | | 8 | Add zucchini, cover again, and cook for another 5 minutes. | | 9 | Add the fresh and dried mushrooms and the peas. | | 10 | Simmer for another 5 minutes, until all the vegetables are lightly cooked. | | 11 | Stir in the parsley and mint. | | 12 | If desired, add soy sauce just before serving. |
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