Simple Vegetable Ragout with Parsley
3 ea Morels, dried 1 1/2 tb Sunflower oil 1/2 lb Yellow onions, thinly sliced 2 ea Garlic cloves, chopped 1/2 lb Carrots, thickly sliced 1 1/4 c Vegetable stock 1/2 lb New potatoes...
Ingredients
- 3ea morels, dried
- 11/2 tb sunflower oil
- 1/2lbyellow onions, thinly sliced
- 2ea garlic cloves, chopped
- 1/2lbcarrots, thickly sliced
- 11/4 c vegetable stock
- 1/2lbnew potatoes, sliced
- 1/2lbfresh button mushrooms
Directions
- 1
3 ea Morels, dried 1 1/2 tb Sunflower oil 1/2 lb Yellow onions, thinly sliced 2 ea Garlic cloves, chopped 1/2 lb Carrots, thickly sliced 1 1
- 2
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
- 3
Add the garlic, carrots, and about 1/2 c
- 4
Cover tightly and continue to cook until the carrots are tender-crisp, about 10 minutes
- 5
Add potatoes and cook an additional 15 minutes
- 6
If the ingredients seem too dry, add more stock
- 7
Season to taste with salt and pepper
- 8
Add zucchini, cover again, and cook for another 5 minutes