Simple vegetable ragout with parsley
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Simple vegetable ragout with parsley
  Side dish    Vegetables    Vegetarian  
Last updated 6/12/2012 12:56:59 AM. Recipe ID 19377. Report a problem with this recipe.
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      Title: Simple vegetable ragout with parsley
 Categories: Side dish, Vegetables, Vegetarian
      Yield: 8 Servings
 
      3    Morels, dried
  1 1/2 tb Sunflower oil
    1/2 lb Yellow onions, thinly sliced
      2    Garlic cloves, chopped
    1/2 lb Carrots, thickly sliced
  1 1/4 c  Vegetable stock
    1/2 lb New potatoes, sliced
           Salt and pepper, to taste
    1/2 lb Zucchini, sliced
    1/2 lb Fresh button mushrooms
    1/2 lb Shelled peas
      1 c  Parsley, chopped
      2 tb Mint, chopped
      1 tb Soy sauce (opt'l.)
 
  Soak the dried mushrooms in hot water until they are soft, about 20
  to 30 minutes. 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.
  Add the garlic, carrots, and about 1/2 c. stock.  Cover tightly and
  continue to cook until the carrots are tender-crisp, about 10
  minutes. Add potatoes and cook an additional 15 minutes.  If the
  ingredients seem too dry, add more stock. Season to taste with salt
  and pepper. Add zucchini, cover again, and cook for another 5
  minutes.  Add the fresh and dried mushrooms and the peas. Simmer for
  another 5 minutes, until all the vegetables are lightly cooked. Stir
  in the parsley and mint. If desired, add soy sauce just before
  serving.
 




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Recipe ID 19377 (Apr 03, 2005)

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