Autumn Vegetable Ragout
This past weekend was a whirl of cleaning, working on the house renovations, and football watching, so cooking took a back burner to the events. But I still wanted to whip up something hearty and vegetable-laden not only to eat on Sunday but also to get us through a day or two of lunches. Looking in the fridge, however, I was faced with a weird assortment of vegetables to work with–1 large parsnip, 1 butternut squash, 1 celeriac, a bag of carrots, onions, half a napa cabbage, apples, and all the condiments and bits and pieces of a pantry I could use.
So that got me to thinking about simple winter roasts, but with a twist. Ragout? Turns out the vegetables I had on hand were more than perfect–a solid and rich array of root vegetables paired with spices, herbs, and a deep red wine. Served on top of spaghetti squash, our meal was 100% veg-based and gluten-free–perfect to detox with after a heavy weekend of pasta and french toast. And the best part about the recipe is that it works with whatever vegetables you have on hand–turnips, rutabagas, beets, cabbage–you name it, just throw it in and roast. The ragout would be perfect with crusty bread or pasta, quinoa or some other whole grain as well. And it’s not a meal you have to dither over. After to chop the vegetables and put them in the oven, it’s just an occasional stir or adding of ingredients. Perfect for cooking while cleaning the house!
Autumn Vegetable Ragout
1 medium butternut squash, peeled, seeded, & cut into 1/2″ pieces
1 large parsnip, peeled & cut into 1/2″ pieces
1 celeriac, peeled & cut into 1/2″ pieces
3 large carrots, peeled & cut into 1/2″ pieces
1 large onion, peeled and cut into wedges
1 tsp Spanish paprika
1 tsp ground thyme
1/2 tsp ground sage
1/2 tsp dried basil
1/4 tsp dried oregano
1/2 tsp aleppo pepper
1 tsp sea salt
fresh cracked black pepper
1 apple, peeled, cored, and cut into 1/2″ pieces
1/2 napa cabbage, cored & sliced into ribbons
1/2 c red wine
1/2 c vegetable broth
1/2 c strained tomatoes
Pre-heat the oven to 400 degrees Fahrenheit.
In a large roasting pan (or casserole dish), add the butternut squash, parsnip, celeriac, carrots, and onion with the herbs and spices. Drizzle with olive oil and toss to coat completely. Make sure the vegetables are in mostly a single layer and place in the oven to roast for 30 minutes.
After 30 minutes, add the apple and cabbage along with the red wine, vegetable broth, and strained tomatoes. Mix well to combine and continue to roast for 45 minutes, until the liquid has become rather thick and the vegetables have begun to caramelize.
Remove from the oven and serve immediately.