Try this Simple Vegetable Ragout with Parsley recipe, or contribute your own.
Suggest a better descriptionSoak 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.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 60 | ||
Calories from Fat: 25 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 168.8mg | 6 % | |
Potassium 203mg | 5 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.3g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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