Root Vegetable Ragout


2 red onions, cut into quarters
2 onions cut, into quarters
2 parsnips, cut into wedges
1/2 celery, cut into wedges
1 bunch of dutch carrots
3 potatoes, halved
2 leeks, sliced into rounds
olive oil
2 sprigs each of fresh thyme or rosemary & parsley, finely chopped. 
1/2 cup white wine
2 cups vegetable stock
1kg of Italian or gourmet tomatoes, half chopped, half pureed
2 cups silver beet, coarsely chopped 
salt & pepper to taste


Preheat the oven to 200 degrees.

Combine the vegetables (except silver beet and tomatoes) & toss in a little olive oil in a large pan. 

Roast for 30 minutes, turning half way, until the vegetables are nicely browned.

Transfer the pan to the stovetop & add the wine, stock, tomatoes, & herbs. Simmer for 15 minutes. Stir in the silver beet & cook 5 minutes more. 

Add salt & pepper.  

Spoon the vegetables and sauce over polenta, pasta or even your favourite bread nice & thick & toasted! 

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Root Vegetable Ragout | Organic Origins ...