Simple vegetable ragout with parsley
Yield: 8 Servings
Ingredients:
- 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 sliced Salt and pepper to taste
- 1/2 lb Zucchini sliced
- 1/2 lb Fresh button mushrooms
- 1/2 lb Shelled peas
- 1 c Parsley chopped
- 2 tb Mint chopped
- 1 tb Soy sauce (opt'l.)
Instructions:
Soak the dried mushrooms in hot water until they are soft about 20 to 30 minutes. 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 maintain their shape about 3 to 5 minutes. Add the garlic carrots and about 1/2 c. stock. Cover tightly and continue to cook until the carrots are tender-crisp about 10 minutes. Add potatoes and cook an additional 15 minutes. If the ingredients seem too dry add more stock. Season to taste with salt and pepper. Add zucchini cover again and cook for another 5 minutes. Add the fresh and dried mushrooms and the peas. Simmer for another 5 minutes until all the vegetables are lightly cooked. Stir in the parsley and mint. If desired add soy sauce just before serving.
