Vegetable Ragout with Celery, Mushrooms, and Beans
A healthy, fasting-friendly, and quick to prepare dish. The recipe is not complicated, and the successful combination of vegetables turns a simple ragout into an original and very tasty dish. It is preferable to use forest white mushrooms, porcini, or chanterelles as they give a richer mushroom taste and aroma, but it is also very tasty with regular button mushrooms.
Mushrooms
10-14 oz
Carrots
1 cup (2 medium carrots)
White Cabbage
1 lb
Celery
5-7 oz (1/4 head, root)
Sweet Pepper
3 pcs (red)
Onion
7 oz (1 large onion)
Beans
10-14 oz (cooked or canned, white)
Garlic
1-2 cloves
Salt
to taste
Coriander
1/2 tsp
Black Pepper
1 tsp (ground)
Chili Pepper
to taste
Sunflower Oil
To prepare vegetable ragout with celery, mushrooms, and beans, heat a skillet with vegetable oil. Add the sliced mushrooms together with the onion and sauté for a few minutes.
Then add finely chopped carrots and celery sticks to the mushrooms. Sauté everything together for about 10 minutes over low heat.
Lightly salt the shredded cabbage and squeeze it by hand. Cut the sweet pepper into large sticks. Add the cabbage and pepper to the skillet, mix, cover with a lid, and cook until tender (the vegetables should become soft). When the vegetables are almost ready, add salt and spices.
You can experiment with spices and use the ones that you prefer.
Finally, add beans, crushed garlic cloves, and herbs. Cook for another 1-2 minutes, and it's ready. Vegetable ragout with celery, mushrooms, and beans can be served hot or cold. I prefer the latter option.
© Наталья Лиханова
(4/5)
