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Root-Vegetable Ragout
1 large onion, thinly sliced
2 carrots, diagonally sliced
1 tablespoon of olive oil
2 parsnips, diagonally sliced
1 small rutabaga, cut into small cubes
1/4 cup of apple juice
4 cups of peeled and cubed butternut squash
1 tablespoon of raisins
1/4 teaspoon of ground cinnamon
2 cups of chicken stock
1/4 cup of chopped fresh parsley
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper
Preheat the oven to 350ºF. In a Dutch oven, combine the onions,
carrots, and oil. Cook, stirring, over medium-high heat for 5 minutes,
or until the onions are soft but not browned. Add the parsnips,
rutabagas, and apple juice. Cook, stirring, for 3 minutes. Add the
squash, raisins, and cinnamon. Cook, stirring, for 1 minute. Add the
stock. Bring to a boil. Cover and transfer to the oven. Bake for 25 to
30 minutes, or until the squash is very soft. Add the parsley, salt, and
pepper. Mix well. Serves 4.
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