Root Vegetable Ragoût

Name: Root Vegetable Ragoût
Yield: Serves 6
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ small turnip, skinned and cut in 2 inches/5 cm long and ½ inch/1 cm thick strips; 2 parsnips, peeled and cut in thick strips; 2 leeks, trimmed, washed, and sliced in about 1-inch/2.5-cm chunks; 3 carrots, trimmed, peeled, and cut in 1-inch/2.5-cm chunks; 2 tbsp oil (I use sunflower); 1 large onion, skinned and sliced finely; 2 tbsp oil (I use sunflower)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is most convenient for all winter eating – a vegetable dish that has to be prepared well in advance because of the length of the cooking time.

Ingredients

2 tbsp oil (I use sunflower)
1 large onion, skinned and sliced finely
2

Side dish
Winter
Gluten-free
Vegan

Method

Heat the oil in a heavy casserole-type of flameproof dish. Add the onions, and cook them for about 5 minutes, then add the rest of the vegetables. Season with salt and pepper, and cook on top of the stove for about 15 minutes, stirring from time to time to prevent any sticking and burning.

Then cover the casserole with a lid and cook in a low-to-moderate oven, 325°F/160°C/Gas Mark 3, fo