Vegetable Ragout Recipe
Have you ever tried this wonderful Vegetable Ragout recipe. I often make it as a healthy treat for myself. Try making the Vegetable Ragout for yourself and you will understand why I am so addicted to it!
Ingredients
| Celery stick | 3 | |
| 2 or 3 potatoes | ||
| 2 or 3 carrots | ||
| 2 or 3 courgettes | ||
| Butter margarine | 1 Tablespoon | |
| Tomatoes | 6 , cut into wedges | |
| Dill | 3 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 180°C/350°F/Gas mark 4.
Chop all the vegetables into large chunks.
Heat the oil or butter or margarine in a pan and saute the celery over a medium heat for about 5 minutes, until it has softened slightly.
Place all the chopped vegetables and the tomato wedges in a shallow ovenproof dish, season with salt and pepper and sprinkle with 2 tablespoons of the dill.
Pour in enough water to cover the bottom of the dish.
Bake in the oven for about 1 hour, until tender, stirring gently from time to time.
Add a little more water if it starts to dry out and cover with a lid or foil, if necessary.
Serve with the remaining dill sprinkled over the top.
Chop all the vegetables into large chunks.
Heat the oil or butter or margarine in a pan and saute the celery over a medium heat for about 5 minutes, until it has softened slightly.
Place all the chopped vegetables and the tomato wedges in a shallow ovenproof dish, season with salt and pepper and sprinkle with 2 tablespoons of the dill.
Pour in enough water to cover the bottom of the dish.
Bake in the oven for about 1 hour, until tender, stirring gently from time to time.
Add a little more water if it starts to dry out and cover with a lid or foil, if necessary.
Serve with the remaining dill sprinkled over the top.
Chef
