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Title: Italian Vegetable Ragout
Categories: Entree Indian Stew Vegetable
Yield: 6 Servings
| 1 | lb | Boiling potatoes, peeled - cut in 1 1/2" cubes |
| 1 | lb | Brussels sprouts - tough leaves removed - ends trimmed - cut |
| 1 | md | Cauliflower - cut in large florets |
| 1 | lb | Swiss chard - tough stems removed - torn in bite-size pieces |
| 2 | tb | Olive oil |
| 1 | c | Chopped onion |
| 1 | c | Chopped celery |
| 3 | lg | Garlic cloves - finely chopped |
| 1 | tb | Fresh marjoram or |
| 1 | ts | Dried marjoram |
| 1 | lg | Zucchini, ends trimmed - cut in 1" cubes |
| 2 | lg | Carrots, peeled - sliced thickly - on the diagonal |
| 1 | ts | Coarse salt |
| 1/4 | ts | Freshly ground black pepper |
| 16 | oz | Can chick peas, drained - rinsed with water |
| SERVE OVER | ||
| Whole wheat spaghetti or | ||
| Steamed brown rice | ||
| GARNISH | ||
| 1/4 | c | Chopped fresh basil |
Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve 1/2 cup of the cooking liquid. Drain vegetables; set aside.
Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.
Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice.
Suzanne Jonker, in "The Herb Companion." Posted by Cathy Harned.
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