Homemade Vegetable Ragout
Recipe for this dish is very simple and many housewives know it and have cooked it many times, especially during the vegetable season. I also love cooking vegetable ragout, it is a healthy dish that does not contain extra carbohydrates. The key is to ensure that the vegetables do not overcook and not to use too much vegetable oil. Otherwise, the ragout will turn into a greasy mush. The assortment of vegetables can be very diverse, depending on personal preference.
Potatoes
2.2 lbs
Zucchini
1.1 lbs
White Cabbage
1.1 lbs
Sweet Pepper
2 pcs
Carrots
5.3 oz
Onion
5.3 oz
Beans
1.1 cups
Tomato Paste
2 tbsp
Water
2.1 cups
Black Pepper
to taste
Salt
to taste
To prepare homemade vegetable ragout, you need to prepare the beans in advance. Soak them in water for 5-6 hours (or overnight). Then drain the water, add fresh water, and cook until done.
The beans should be soft but not falling apart.
Cut the potatoes into cubes and fry them over high heat until golden brown (2-3 minutes). Use minimal oil. Transfer the fried potatoes to a separate pot where our ragout will be stewed.
Cut the zucchini into medium pieces and also fry them. Then add the zucchini to the potatoes.
Finely chop the cabbage, sauté it, and transfer it to the pot.
Now, prepare the sauce for the homemade vegetable ragout. Dice the onion and carrots, cut the sweet pepper into small pieces. Sauté all together in a pan until soft.
Then dilute the tomato paste with water and add it to the pan. Season with salt and pepper.
Now add the beans and sauce to the pot with the vegetables. Cover with a lid and simmer over low heat for 20-30 minutes.
Serve the homemade vegetable ragout, garnished with herbs, as a standalone dish or as a side to meat.
© Наталья Лиханова
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