banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Veggie Ragout

Share

2 large Yukon gold potatoes
4 medium carrots, cut into 1 inch (2.5 cm) pieces
5 sticks of celery, cut into 1 inch (2.5 cm) pieces
4 medium roma tomatoes, quartered
1 large white onion, chopped
6 cloves of garlic
half liter vegetable stock
2 bay leaves
2 small stems of thyme (or 3 long leaves of sage)
2 Tbsp (30 mL) butter
2 Tbsp (30 mL) olive oil
Salt and pepper to taste

Saut?ll vegetables except tomatoes with olive oil. Add vegetable stock and bay leaves. Cook for about 10 minutes. Add tomatoes, thyme, butter, salt and pepper. Cook on low for another five minutes and serve.

Source: alive #209, March 2000

Ad
Advertisement
Advertisement

READ THIS NEXT

Is Bioplastic Better? Pros and Cons of These “Eco-Friendly” Alternatives

Is Bioplastic Better? Pros and Cons of These “Eco-Friendly” Alternatives

Explore the promising but problematic world of bioplastics

Heather Burt

Heather Burt

Your Skin is Stressed Out

Your Skin is Stressed Out

Why that matters and what to do about it

Dr. Cassie Irwin

Dr. Cassie Irwin