Summer Vegetable Ragout With Carrot Ginger Sauce Recipes

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VEGETABLE RAGOûT WITH CUMIN AND GINGER



Vegetable Ragoût with Cumin and Ginger image

Categories     Soup/Stew     Potato     Tomato     Vegetable     Stew     Vegetarian     Spice     Chickpea     Zucchini     Fall     Winter     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 16

2 tablespoons olive oil
2 cups thinly sliced onions
1 cup sliced carrot
1/2 cup sliced fennel or celery
1 cinnamon stick
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 large pinch saffron threads, crushed
2 cups diced peeled russet potatoes
1 cup canned low-salt chicken broth or vegetable broth
2 tablespoons raisins
1 15- to 16-ounce can garbanzo beans (chick peas), drained
1 medium zucchini, halved lengthwise, cut crosswise into 1/2-inch-thick pieces
1/2 cup diced seeded tomatoes
2 tablespoons sliced almonds, toasted (optional)

Steps:

  • Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; sauté until vegetables begin to soften, about 10 minutes. Add potatoes, broth and raisins; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 10 minutes. Add garbanzo beans, zucchini and tomatoes; cover and simmer until zucchini is tender, about 8 minutes longer. Transfer ragout to bowl. Sprinkle with almonds, if desired.

SUMMER VEGETABLE RAGOûT



Summer Vegetable Ragoût image

Categories     Soup/Stew     Vegetable     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Summer     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9

3 garlic cloves, minced
3 tablespoons olive oil
white and pale green parts of 12 scallions, cut crosswise into 1 1/2-inch-long pieces
1/2 pound baby zucchini (about 22), halved lengthwise
1/2 pound baby yellow pattypan squash (about 22), halved lengthwise
1 1/2 cups fresh corn (cut from about 3 ears)
1 cup chicken broth
3 cups vine-ripened small cherry tomatoes, halved
2 teaspoons chopped fresh tarragon leaves

Steps:

  • In a 12-inch heavy skillet sauté garlic in oil over moderately high heat, stirring just until fragrant. Add scallions, zucchini, pattypan squash, corn, and salt and pepper to taste and sauté, stirring occasionally, until zucchini and squash are golden in spots, about 4 minutes.
  • Add broth and simmer ragout, covered, 3 minutes, or until squash is just tender. Add tomatoes and tarragon and simmer, covered, 1 minute, or until tomatoes are softened.
  • Season ragout with salt and pepper and serve warm or at room temperature.

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