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Vegetable Ragout Recipe
|Oil/15 gram / 0.5 ounce butter / margarine||1 Tablespoon|
|Tomatoes||6 , cut into wedges|
|Chopped fresh dill||3 Tablespoon|
Serving size: Complete recipe
Calories 939 Calories from Fat 169
% Daily Value*
Total Fat 19 g29.7%
Saturated Fat 2.7 g13.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 779.6 mg32.5%
Total Carbohydrates 185 g61.5%
Dietary Fiber 36.7 g147%
Sugars 45.5 g
Protein 30 g60.1%
Vitamin A 839.1% Vitamin C 612.9%
Calcium 43.9% Iron 69.7%
*Based on a 2000 Calorie diet
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.