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Beetroot ragout


Vegetarian ragout that will pleasantly warm you. We cook from seasonal ingredients and our body will thank us for it.
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Vegetarian ragout that will pleasantly warm you. We cook from seasonal ingredients and our body will thank us for it....

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Cook time50 minYield4 serving


Ingredients

  • 2 tablespoons olive oil
  • 1 onion
  • 4 cloves garlic, crushed
  • 8 small beets, peeled and cut into quarters
  • 4 medium carrots, cut transversely into blocks
  • 3 sprigs of fresh thyme + peeled leaves for serving
  • salt and fresh pepper
  • 2 tablespoons tomato puree
  • 250 ml of dry red wine
  • 500 ml of vegetable broth
  • 3 bay leaves
  • 2 tablespoons olive oil
  • 2-3 portobello mushrooms, cut into thicker slices
  • 10 small white mushrooms
  • 10 shallots
  • 2 teaspoons of cornstarch mixed in 2 tablespoons of water (may not be)

Cooking guidelines

In a pot, fry the onion and then add the garlic, beets, carrots and thyme. Add salt and pepper and fry the vegetables for about 5 minutes. Then put tomato puree and pour red wine, vegetable broth and add the bay leaf. Let cook for about 40 minutes.

Heat oil in a pan and fry the mushrooms and shallots in it for about 10 minutes. Put salt and pepper.

After 40 minutes, add the roasted mushrooms and shallots to the sauce and cook together for about 10 minutes. Serve ragout with pastries or mashed potatoes.


  • Chef: Adela
  • Published:

Category: Vegetables

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