Cranberry-Vegetable Ragout

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Serve this surprising, colorful and delicious stew with soft polenta or quinoa for a delicious and healthful meal. For a casual dinner party, try baking cornbread in cast-iron corncob molds, and place a corn stick on either side of the stew for each serving.

  • SERVINGServings

Ingredients

  • 2 Tbs. vegetable oil, preferably canola
  • 4 cups coarsely diced onions
  • 2 Tbs. minced garlic
  • 1 lb. baby carrots
  • 1 1/2 lb. parsnips, cut to length of carrots
  • 6 stalks celery, cut into 1-inch pieces
  • 4 cups vegetable stock or water
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tsp. crushed thyme leaves
  • 1 1/2 to 2 cups fresh or frozen cranberries
  • 2 Tbs. cornstarch mixed with 2 Tbs. water
  • 1 cup dried cranberries for garnish, optional

Preparation

  1. Heat oil in 3-quart Dutch oven or cast-iron casserole. Add onion and garlic, and sauté until soft, about 10 minutes. Add carrots, parsnips, celery, stock, salt, pepper and thyme. Bring to a boil, cover and reduce heat to low. Cook about 30 minutes. Add cranberries, and cook 5 minutes more.
  2. Stir cornstarch with water, and add to stew. Bring to a full boil, and cook 3 minutes. Garnish with dried cranberries, if desired, and serve in large soup bowls.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 210
  • Carbohydrate Content: 39 g
  • Fat Content: 5 g
  • Fiber Content: 8 g
  • Protein Content: 3 g
  • Sodium Content: 1 mg
  • Sugar Content: 15 g