Buttery Root Vegetable Ragout  Buttery Root Vegetable Ragout 8677 buttery root vegetable ragout

Buttery Root Vegetable Ragout

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recipe image  Buttery Root Vegetable Ragout 843d8811324a71677b25a2737220cacd l

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Photo: © Tina Rupp


  • 4 tablespoons unsalted butter

  • 1 wide white onion, coarsely chopped

  • 2 wide garlic cloves, minced

  • 1/2 puny butternut squash, peeled and cut into 1/2-amble objects (1 1/2 cups)

  • 2 medium carrots, sliced 1/2 amble thick

  • 1 puny parsnip, sliced 1/2 amble thick

  • 1 medium Yukon Gold potato, peeled and cut into 1/2-amble objects

  • 2 cups shredded Savoy cabbage

  • 1 1/2 cups vegetable inventory

  • 1/4 cup dry white wine

  • Salt and freshly ground pepper

  • 1 tablespoon chopped flat-leaf parsley

  • 1 tablespoon snipped chives

  • Couscous, for serving


  1. In a wide, deep skillet, melt 2 tablespoons of the butter. Add the onion and garlic and put collectively dinner over moderately excessive heat for 30 seconds. Add the squash, carrots, parsnip and potato, quilt and put collectively dinner, stirring repeatedly, till the greens are barely softened, 7 to 8 minutes. Add the cabbage, inventory and wine and season with salt and pepper. Duvet and put collectively dinner, stirring each now and then, till the greens are quiet, about 10 minutes longer. Walk within the final 2 tablespoons of butter collectively with the parsley and chives. Spoon the vegetable ragout over couscous and serve.

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