Description
This delicious vegetarian meal is perfect for a cool winter day. The recipe is from cooking light.
Ingredients
- Olive Oil
- Butternut Squash
- Leeks
- Carrots
- Parsnips
- Celery
- Garlic Cloves
- Bay Leaves
- Fresh Thyme Sprigs
- Tomato Paste
- All-purpose Flour
- Dry Red Wine
- Vegetable Broth
- Chickpeas
- Salt
- Black Pepper
- Fresh Parsley
- Portabella Mushroom Caps
Instructions
- Heat 1 tablespoon oil in a dutch oven over medium high heat
- Combine squash and next 5 ingredients and saut for 8 minutes or until lightly browned, stirring frequently
- Add bay leaves and thyme sprigs, and stir in tomato paste
- Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes
- Stir in the broth and chickpeas
- Cover and simmer 20 minutes or until vegetables are tender
- Stir in 1 / 2 teaspoon salt, pepper, and chopped parsley
- Discard bay leaves and thyme
- Heat 2 teaspoons oil in large nonstick skillet over medium-high heat
- Add sliced mushrooms, and cook 5 minutes, stirring constantly
- Sprinkle with 1 / 4 teaspoon salt
- Serve ragout over mushrooms
- Garnish with additional thyme sprigs, if desired