Italian vegetable ragout
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Italian vegetable ragout
  Italian    Indian    Stews    Vegetables  
Last updated 6/12/2012 12:51:55 AM. Recipe ID 13575. Report a problem with this recipe.
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      Title: Italian vegetable ragout
 Categories: Main dish, Indian, Stews, Vegetables
      Yield: 6 Servings
 
      1 lb Boiling potatoes, peeled
           -- cut in 1 1/2" cubes
      1 lb Brussels sprouts
           -- tough leaves removed
           -- ends trimmed
           -- cut in half
      1 md Cauliflower
           -- cut in large florets
      1 lb Swiss chard
           -- tough stems removed
           -- torn in bite-size pieces
      2 tb Olive oil
      1 c  Chopped onion
      1 c  Chopped celery
      3 lg Garlic cloves
           -- finely chopped
      1 tb Fresh marjoram or
      1 ts Dried marjoram
      1 lg Zucchini, ends trimmed
           -- cut in 1" cubes
      2 lg Carrots, peeled
           -- sliced thickly
           -- on the diagonal
      1 ts Coarse salt
    1/4 ts Freshly ground black pepper
     16 oz Can chick peas, drained
           -- rinsed with water

MMMMM-------------------------SERVE OVER------------------------------
           Whole wheat spaghetti or
           Steamed brown rice

MMMMM--------------------------GARNISH-------------------------------
    1/4 c  Chopped fresh basil
 
  Bring a large pot of salted water to a boil.  Cook potatoes, Brussels
  sprouts and cauliflower for five minutes.  Add Swiss chard and boil
  one minute more.  Reserve 1/2 cup of the cooking liquid.  Drain
  vegetables; set aside.
  
  Heat oil in a large Dutch oven over medium-high heat.  Add onion,
  celery and garlic; saute three minutes.  Stir in marjoram, reserved
  cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and
  reserved vegetables.  Stir well, cover, and cook over medium-low heat
  until vegetables are just cooked through, 15 to 20 minutes.
  
  Stir in chick peas and just heat through.  Transfer to a serving dish
  and garnish with basil.  Serve over whole wheat spaghetti or steamed
  brown rice.
  
  Suzanne Jonker, in "The Herb Companion."  Posted by Cathy Harned.
 




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Recipe ID 13575 (Apr 03, 2005)

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