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Vegetable Ragoût

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    Source: www.epicurious.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, H, C, E, P
    MineralsCopper, Natrium, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tsp olive oil

    2. 1 medium onion, chopped

    3. 1 red or yellow bell pepper, cored, seeded and chopped

    4. 2 stalks celery, sliced

    5. 2 large carrots, thinly sliced

    6. 1 cup green beans, cut into 1-inch lengths

    7. 1 1/2 cups halved cherry tomatoes

    8. 1 cup frozen peas

    9. 1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered

    10. 2 cloves garlic, peeled and chopped

    11. 1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon

    12. 3/4 cup tomato juice (or vegetable broth)

    13. 1 cup shredded baby spinach leaves

    Instructions Jump to Ingredients ↑

    1. Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.

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