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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This delicious vegetarian meal is perfect for a cool winter day. The recipe is from Cooking Light. Ingredients:
5 teaspoons olive oil, divided |
3 cups diced and peeled butternut squash |
2 cups leeks, sliced 1/2-inch thick |
1 1/2 cups carrots, sliced 1-inch thick |
1 1/2 cups parsnips, sliced 1/2-inch thick |
1 cup celery, sliced 1/2-inch thick |
10 garlic cloves, halved |
2 bay leaves |
2 fresh thyme sprigs |
1 tablespoon tomato paste |
1 tablespoon all-purpose flour |
1 cup dry red wine |
1/2 cup vegetable broth |
1 (19 ounce) can chickpeas, drained |
3/4 teaspoon salt, divided |
1/2 teaspoon black pepper |
1/4 cup chopped fresh parsley |
6 portabella mushroom caps, sliced |
Directions:
1. Heat 1 tablespoon oil in a Dutch oven over medium high heat.
2. Combine squash and next 5 ingredients (squash through garlic) and sauté for 8 minutes or until lightly browned, stirring frequently.
3. Add bay leaves and thyme sprigs, and stir in tomato paste.
4. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
5. Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender.
6. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
7. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt.
8. Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.
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