Warm and inviting, a good ragout can be greatly appreciated on cold evenings. I suppose this is why this hearty French style stew was my first winter craving.
This colorful one-pot winter vegetables ragout represents comfort food at its healthiest and makes the perfect home-style dinner. Vegetarian and low FODMAP!
But what is ragout? We could say a ragout is a french style slow-cooked stew made with love. Ragout is French for stew but the French make their ragouts slowly and with extraordinary care. The slow cooking allows flavors to develop over time, creating a richly layered flavor and a particularly refined dish.
There are two important cooking nuances that make all the difference: first it should never boil, but simmer, and secondly, the herbs (normally bay leaf, thyme and rosemary) should be packed in a little blundle called bouquet garni and removed before serving.
For this recipe I chose some root winter vegetables like carrots and turnip, complemented with brussels sprouts, kale and pumpkin, all cooked in a classic tomato sauce. I finally added quinoa for a filling meatless meal.
Tip 1: Seasonal, organic ingredients will definitelly enhance the stew’s flavors.
Tip 2: I suggest pairing with a bottle of good French red wine like Merlot.
Winter Vegetables Ragout
- 3 tbsp olive oil OR garlic infused oil
- 12 oz | 350g tomatoes coarsely chopped
- 1 glass of water or 1/2 glass of white wine and 1/2 glass of water
- Bundle of herbs/ bouquet garni: 1 bay leaf, 2 thyme sprigs and 1 rosemary sprig, all tied together with a string
- 5,3 oz | 150g | 2 medium carrots julienned
- 5,3 oz | 150g turnip diced
- 2,65 oz | 75g | 4 brussels sprouts halved
- 2,65 oz | 75g kale sliced
- 2,65 cup | 75g japanese pumpkin diced
- Pinch of salt
- 1 cup water
- 1 cup quinoa
- Heat the olive oil in a large deep pan over medium-low heat.
- Add the tomatoes and let them cook for 15 minutes or until they turn into a thick sauce.
- Add water, wine (optional) and the bundle of herbs and bring to a boil.
- Sprinkle with salt and add the carrots, turnip, sprouts, kale and pumpkin. Reduce heat to mininum.
- Simmer for 40 minutes or until vegetables are tender yet crisp (prick them with a knife).
- Finally add more water, let boil, add quinoa and cook over medium-low heat for approximately 20 minutes.
- Remove the bundle, salt to taste and serve.
- 2,65 oz | 75g of turnip (sorbitol). Recipe calls for double.
- 1,34 oz | 38g of brussels sprouts (fructan). Recipe calls for double.