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).
Then add enough water to the pot or wok to barely cover the vegetables. Let the vegetables finish cooking. It will take 40 to 60 minutes. Add some herbs — dried thyme, bay leaves, and dried oregano).
Optionally, serve the stewed vegetables with grilled chicken breasts or sausages.
I think we had soup like that in Africa, but it was pureed. It was delicious. Your vegetables look so fresh and good.
ReplyDeleteI saw on line that there are several Moroccan vegetable ragoûts and mijotés es that are similar to what I made. I was inspired by Niçois ratouille to make my ragoût with winter vegetables. Ratatouille is a summer vegetable dish.
DeleteAs Evelyn said, yes, yes, your vegetables do look really fresh and nice.
ReplyDeleteI made a roasted vegetables dish on Easter-- carrots, red onion, red bell peppers, zucchini, yellow squash, all cut in kind of small pieces... salt, touch of garlic, olive oil, and roasted on a jelly roll pan. Delicious! Odd that I just never made this before. I then made it again on Sunday :)
Ken this looks so good. I wonder if we have turnips in the stores here - probably, I just never seek them out. I should.
ReplyDeleteother vegetables you could put in the ragoût are rutabagas, parsnips, potatoes, Did you notice that I used canned crushed tomatoes in mine, fresh tomatoes not being so delicious this time of year.
DeleteYes, I saw the can of crushed tomatoes on the counter. It no doubt makes a tasty broth. ;-)
DeleteMy, that looks good! We call our lazy version "Refrigerator Soup." Bet yours tastes better. - Chrissoup
ReplyDeleteI’m late to the party again. The pictures and the ragoût looks delicious. C.
ReplyDeleteI got a little behind in my blog reading and comments. Beautiful picture of Callie. I miss my dogs too. The ragoût looked delicious today. CHM might have had a bone to pick with you about the non-Blanche carotte in the Blanquette de Veau that you made a couple of weeks ago. I miss his comments. C.
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