Simple Summer Ragout
alive Editorial
Its simplicity-combined with the phenomenal taste of fresh rosemary-make this dish a perfect quick lunch and a family favourite. Rosemary not only adds fragrance, it also has medicinal properties and cleanses the blood.
2 cups (500 ml) carrot, cut two inches (five cm) long
2 cups (500 ml) potato, cut two inches (five cm) long
4 cups (1 l) water
6-7 green onions (stem only), cut two inches (five cm) long
2 tomatoes, skinned, seeded and cut in wedges
2 Tbsp (30 ml) extra-virgin olive oil
1 Tbsp (30 ml) fresh herbs of your choice, chopped
1 Tbsp (30 ml) fresh rosemary, chopped
In a large pot, boil carrots and potatoes in salted water for four to five minutes. Add tomato, onions and oil; cook for two minutes longer. Stir in fresh herbs. Drain and serve.
Variation: Make a simple celery ragout with fresh herbs using the same method, omitting the carrots and potatoes. Serve with boiled potato or brown rice.
Source: alive #225, July 2001
alive Editorial
