Seasoned Vegetables

This recipe is similar to a ragout-a thick well-seasoned stew.  I love making this in the summer with everything from the garden.  No one will miss the meat.  Serve this over cheese grits, noodles or rice, with a wonderful sliced tomato and cucumber salad. 

6-8 servings
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1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 carrots, chopped
3 small red potatoes, diced
2 small turnips (about 1/2 pound), peeled and chopped
2 celery ribs, diced
1 medium zucchini, chopped
1 (14-ounce) can chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon cornstarch

1.  Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until caramelized.  Add carrots and next 4 ingredients, and saute 12 to 15 minutes or until vegetables are tender,  Increase heat to medium-high; stir in chicken broth and next 3 ingredients.  Bring to a boil.  Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.

1.  Whisk together cornstarch and 1 tablespoon water until smooth.  Whisk into vegetable mixture in skillet, and cook, stirring constantly, 3 to 5 minutes or until thickened.

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