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Vegetable Ragoût
made with Arvinda's Épices Parisienne
Ragoût is the French word for stew. This dish is reminiscent of a rustic French farmhouse favourite that is made of incredibly simple ingredients but laced with deep flavours and rich with complexity from spices like beautiful nutmeg and gentle heat from white pepper. Embrace a new classic back to your table. De bon goût!
- Prep Time
15 min - Cook Time
50 min - Serves
4
| ¼ CUP | olive oil |
| 3 to 4 | garlic cloves |
| 4 | carrots, coarsely chopped |
| 2 | celery stalks, chopped |
| 1 | sweet potato OR parsnip, cubed |
| 1 | medium onion, cubed |
| 1 CUP | mushrooms, halved |
| 1 CUP | baby potatoes |
| ⅔ CUP | vegetable stock |
| ⅓ CUP | white wine |
| 1 | plum tomato, chopped |
| 2 | bay leaves |
| 1 TSP. | ARVINDA’S ÉPICES PARISIENNE |
Sea salt, to taste | |
Fresh parsley, finely chopped, to garnish |
Preheat the oven to 450F/230C/Gas Mark 8.
In a rectangle baking dish, drizzle in the oil on the bottom, coating well. Add the garlic, carrots, celery, sweet potato, onion, mushrooms and potatoes. Toss to coat well. Roast in the oven for 35 to 40 minutes.
Place the vegetables in a medium or large pot on medium-high. Add the stock, wine, tomato and bay leaves and ARVINDA’S ÉPICES PARISIENNE. Add salt to taste and simmer for 10 minutes.
Garnish with parsley. Serve with a crusty French style baguette.
