“Serve with a crusty loaf of French bread...mmm. This recipe comes from the Moosewood Restaurant.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
  2. Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
  3. Reduce heat, cover, and simmer for 5 minutes.
  4. Add the zucchini and mushrooms.
  5. Combine the sauce ingredients and then stir the sauce into the vegetables.
  6. Simmer about 30 minutes until the vegetables are tender.
  7. While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
  8. Drain and add them to the ragout a few minutes before serving.

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