CARROT, SQUASH AND POTATO RAGOUT WITH THAI FLAVORS
This is inspired by a recipe in Patricia Wells's "Vegetable Harvest." The flavors are both sweet and pungent. Serve it on its own or over rice; Thai purple sticky rice looks particularly pretty against the orange vegetables but any type of rice will do. I'm very happy serving this over brown rice.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield Serves 4 generously
Number Of Ingredients 15
Steps:
- Heat the oil over medium heat in a heavy lidded skillet or wide saucepan and add the ginger and onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add a pinch of salt, the tofu and the chiles, stir together, cover and cook gently for another 3 minutes, until the onion is soft but not browned. Add the curry powder, stir together, and add the lemon grass, carrots, squash, potatoes, and stock. Add salt to taste, bring to a simmer, cover and simmer 20 minutes, or until the vegetables are tender but not mushy.
- Meanwhile place the coconut milk in a saucepan and bring to a boil. Reduce by half.
- Stir the coconut milk into the vegetable ragout and combine well. Cover and simmer gently for 5 minutes. Remove the lemon grass stalk. Taste and adjust seasonings. Just before serving stir in the lime juice. Serve in wide bowls, with rice if desired, garnishing each bowl with chopped cilantro.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1151 milligrams, Sugar 10 grams
SUMMER VEGETABLE RAGOUT WITH CARROT-GINGER SAUCE
Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.
Provided by Quinn Hatfield
Categories Soup/Stew Ginger Vegetarian High Fiber Curry Corn Eggplant Green Bean Arugula Chickpea Squash Summer Healthy Low Cholesterol Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For sauce:
- Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; saut�� until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD: Sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.
- For vegetables:
- Preheat oven to 400&def;F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD: Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature.
- Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.
- Combine hot vegetables and hot carrot-ginger sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil.
CARROT AND BUTTERNUT SQUASH SOUP
Make and share this Carrot and Butternut Squash Soup recipe from Food.com.
Provided by MsPia
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- melt butter in large saucepan over medium heat. Add squash, carrots and leeks; cover and cook 8 minutes, stirring occasionally. Add broth; bring to boil. Reduce heat, cover and simmer 25 minutes or until vegetables are very tender.
- Puree mixture in batches in blender, return to saucepan. Add pepper and nutmeg; bring to simmer. Add bream; heat through. Ladle into soup bowls. Garnish with tarragon.
Nutrition Facts : Calories 132.2, Fat 6.7, SaturatedFat 3.8, Cholesterol 18.7, Sodium 521.8, Carbohydrate 14.8, Fiber 2.8, Sugar 4.5, Protein 4.6
VEGETABLE RAGOUT
Make and share this Vegetable Ragout recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
- Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
- Reduce heat, cover, and simmer for 5 minutes.
- Add the zucchini and mushrooms.
- Combine the sauce ingredients and then stir the sauce into the vegetables.
- Simmer about 30 minutes until the vegetables are tender.
- While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
- Drain and add them to the ragout a few minutes before serving.
Nutrition Facts : Calories 345.6, Fat 7.8, SaturatedFat 1.1, Sodium 1113.2, Carbohydrate 48, Fiber 8.4, Sugar 14.5, Protein 9.8
ROASTED VEGETABLES WITH SPAGHETTI SQUASH
This is a great fall dish. Roasted veggies sit on a bed of spaghetti squash and are topped with a little melted cheese. Note: vegetables can easily be substituted. I have made this many times with whatever is on hand. However, when I can, I try to use mostly root vegetables in yellow and orange colors.
Provided by Gila
Categories Side Dish Vegetables Sweet Potatoes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
- Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
- Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
- Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
- Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
- Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
- Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 49.5 g, Cholesterol 6 mg, Fat 3.4 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 148.2 mg, Sugar 16.1 g
More about "carrot squash and potato ragout with thai flavors recipes"
CLASSIC FRENCH WINTER VEGETABLE RAGOUT RECIPE
From thespruceeats.com
THAI SWEET POTATO CARROT SOUP - RECIPE RUNNER
From reciperunner.com
THAI-INSPIRED ROASTED CARROT AND SWEET POTATO SOUP
From foodandspice.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
THAI CURRY SOUP – WITH SQUASH, CARROTS OR SWEET POTATOES!
From deliciousonadime.com
CREAMY THAI CARROT SWEET POTATO SOUP - COOKIE AND KATE
From cookieandkate.com
CARROT, FINGERLING POTATO, AND PEA RAGOûT - FINECOOKING
From finecooking.com
CARROT, SQUASH AND POTATO RAGOUT WITH THAI FLAVORS
From nytimes.com
THAI SWEET POTATO AND CARROT SOUP - DAMN DELICIOUS
From damndelicious.net
CARROT, SQUASH AND POTATO RAGOUT WITH THAI FLAVORS
From reddit.com
THAI SWEET POTATO SOUP RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
CARROT, SWEET POTATO AND SQUASH SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CARROT, SQUASH AND POTATO RAGOUT WITH THAI FLAVORS
From diningandcooking.com
CURRIED BUTTERNUT SQUASH SOUP (SO CREAMY!) - CARLSBAD CRAVINGS
From carlsbadcravings.com
CARROT, SQUASH AND POTATO RAGOUT WITH THAI FLAVORS RECIPE
From pinterest.co.uk
KALE, CARROT, AND POTATO HASH - SARA'S TINY KITCHEN
From sarastinykitchen.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
THAI RECIPES - NYT COOKING
From cooking.nytimes.com
VEGETABLE RAGOUT WITH FRESH HERBS RECIPE - FOOD & WINE
From foodandwine.com
THAI YELLOW CURRY WITH POTATOES, CARROTS, AND GREEN BEANS
From fortheloveofcooking.net
THAI SWEET POTATO AND CARROT SOUP - FORK MY LIFE
From forkmylife.com
THAI BUTTERNUT SQUASH CURRY RECIPE - CHISEL & FORK
From chiselandfork.com
RAGOUT OF ZUCCHINI, CARROTS AND TOMATOES. VEGETABLE STEW RECIPES
From eng.drinkpinkonline.com
ROASTED BABY SQUASH, CARROTS & POTATOES - FINECOOKING
From finecooking.com
PORK TENDERLOIN WITH SWEET POTATO RAGOUT RECIPE - FOOD NEWS
From foodnewsnews.com
CARROT AND SWEET POTATO THAI SOUP - SOUPS - TASTEGREATFOODIE
From tastegreatfoodie.com
CARROT, SQUASH AND POTATO RAGOUT WITH THAI FLAVORS …
From pinterest.com
ROASTED VEGETABLES RECIPE - GREAT HOLIDAY SIDE DISH!
From natashaskitchen.com
SUMMER SQUASH, CARROT, AND GREEN PEA RAGOUT OVER POLENTA
From myrecipes.com
FOOD 2: CARROT, FINGERLING POTATO, AND PEA RAGOûT
From csfoodapi2.blogspot.com
CARROT, SQUASH AND POTATO RAGOUT WITH THAI FLAVORS
From keeprecipes.com
BUTTERNUT SQUASH, CARROT AND PARSNIP RAGOUT
From completerecipes.com
RECIPES > CHICKEN > HOW TO MAKE BUTTERNUT SQUASH, CARROT
From mobirecipe.com
GARLIC HERB ROASTED POTATOES CARROTS AND ZUCCHINI - EATWELL101
From eatwell101.com
BUTTERNUT SQUASH, CARROT AND PARSNIP RAGOUT RECIPE
From recipeland.com
THAI BUTTERCUP SQUASH SOUP - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
ROASTED THAI BUTTERNUT SQUASH CARROT SOUP - ELLE REPUBLIC
From ellerepublic.de
You'll also love