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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This recipe is similar to a ragoût-a thick, well-seasoned stew. We served the richly flavored vegetables over grits; you can also try them over rice or egg noodles. Ingredients:
1 medium onion, chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
4 carrots, chopped |
3 small red potatoes, diced |
2 small turnips (about 1/2 lb.), peeled and chopped |
2 celery ribs, diced |
1 medium zucchini, chopped |
1 (14-oz.) can chicken broth |
1 teaspoon salt |
1 teaspoon dried thyme |
1/2 teaspoon pepper |
1 teaspoon cornstarch |
1 tablespoon water |
Directions:
1. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until caramelized. Add carrots and next 4 ingredients, and sauté 12 to 15 minutes or until vegetables are tender. Increase heat to medium-high; stir in chicken broth and next 3 ingredients. Bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.
2. Whisk together cornstarch and 1 Tbsp. water until smooth. Whisk into vegetable mixture in skillet, and cook, stirring constantly, 3 to 5 minutes or until thickened.
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