Simple Vegetable Ragout With Parsley

Ingredients

3 each morels, dried 1 1/2 tbsp sunflower oil 1/2 lb yellow onions, thinly sliced 2 each garlic cloves, chopped 1/2 lb carrots, thickly sliced 1 1/4 cup vegetable stock 1/2 lb new potatoes, sliced 1 salt and pepper, to taste 1/2 lb zucchini, sliced 1/2 lb fresh button mushrooms 1/2 lb shelled peas 1 cup parsley, chopped 2 tbsp mint, chopped 1 tbsp soy sauce (opt l.)	Advertisements

Preparation
 
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.

 

 
Servings:
8

 

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