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braised vegetable ragout recipe

Written on Sunday, August 28, 2016 | 5:20:00 PM

Serves : 4

Ingredients : 
- 1 small fennel bulb, halved, cored, and thinly sliced, fronds reserved for garnish
- 1 small onion, halved and thinly sliced
- 2 cups cherry tomatoes
- 4 sprigs fresh thyme
- 5 garlic cloves, lightly crushed
- Kosher salt and freshly ground black pepper
- 1 cup olive oil

Preparation Method :
1) Preheat the oven to 325°F. In a 9 × 13-inch baking dish combine the fennel, onions, tomatoes, thyme sprigs, and garlic. Season to taste with salt and pepper. Add the olive oil and toss to make sure the vegetables are well coated in oil.

2) Bake the vegetables until they are very soft and silky, about 1 hour and 30 minutes. To serve, remove the vegetables from the oil and transfer them to a platter. Season to taste with salt and pepper. Garnish with the fennel fronds.

tip: This recipe calls for fennel and tomatoes (they’re a treat to the eye as well as the palate), but this poaching method works with whatever veggies you’re craving; try carrots, zucchini, or leeks. 


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