Ragoût de légumes

 A carrot or or two, a courgette or two, a turnip or two), some celery stalks and leaves, a Belgian endive, some tomatoes, and some bell peppers — those are some of the vegetables that went into the ragoût or mijoté I made for lunch yesterday.

Cut the vegetables into fairly large pieces so that they will tenderize but won't disintegrate when they cook. Put them in a big pot or wok with some vegetable oil and some salt and pepper. Pour a cup or two of water over them, put a lid on the pot or wok and then and "sweat" them over medium heat until they are just starting to get tender (about 15 minutes).

Cut the vegetables into fairly large pieces so that they will tenderize but won't disintegrate when they cook. Put them in a big post or wok with some vegetable oil and some salt and pepper. Pour a cup or two of water over them, put a lid on the pot or wok and then and "sweat" them over medium heat until they are just starting to get tender (about 15 minutes).

Then add enough water to the pot or walk to almost cover the vegetables.Let the vegetables finish cooking. It will take 40 to 69 minutes. Add some herbe — dried thyme, bay leaves, and dried organo). 

Optionally, serve the stewed vegetables with grilled chicken breast or sausages.