Vegetable Ragoût

Name: Vegetable Ragoût (Ragu iz Ovocshej)
Cuisine: Russian
Ingredients: 3-4 carrots; 1 swede (rutabaga); 1 swede (rutabaga); 1 turnip; 1 parsnip; 10 ml/2 tsp sunflower oil; 1 large onion, finely chopped; 100-200 ml/3½-7 fl oz/scant ½-1 cup vegetable stock or lightly salted water; 100-200 ml/3½-7 fl oz/scant ½-1 cup vegetable stock or lightly salted water; 105 ml/7 tbsp finely chopped fresh parsley; dark rye bread and butter, to serve; dark rye bread and butter, to serve

Ragu iz Ovocshej

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

Russians prefer to eat their vegetables very soft and very hot. Both are illustrated in this recipe. Serve the ragoût with dark rye bread and a little butter.

Ingredients

3-4 carrots
1 swede (rutabaga)
1 turnip

Europe
Russia
Stew
Vegetarian
High fibre
Low sodium
Low calorie

Method

Cut the carrots, swede, turnip and parsnip into small chunks. Heat the oil in a flameproof casserole, add the chopped onion and fry over a medium heat, for 3-5 minutes until softened.
Add the carrots, swede, turnip and parsnip to the pan and

Energy 122kcal/506kJ; Protein 2.6g; Carbohydrate 15.9g, of which sugars 13.3g; Fat 5.7g, of which saturates 2.3g; Cholesterol 8mg; Calcium 137mg; Fibre 6.3g; Sodium 68mg.