Recipe: Harvest Vegetable Ragout

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Harvest Vegetable Ragout

5 teaspoons olive oil, divided
3 cups diced peeled butternut squash
2 cups (1/2-inch-thick) sliced leek
1 1/2 cups (1-inch-thick) sliced carrot
1 1/2 cups (1/2-inch-thick) sliced parsnip
1 cup (1/2-inch-thick) sliced celery
10 garlic cloves, halved
2 bay leaves
2 thyme sprigs
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 cup dry red wine
1/2 cup vegetable broth
1 (19-ounce) can chickpeas (garbanzo beans), drained
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
6 portobello mushrooms
Thyme sprigs (optional)

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Combine squash and next 5 ingredients (squash through garlic); saute 8 minutes or until lightly browned, stirring frequently. Add bay leaves and 2 thyme sprigs; stir in tomato paste. Stir in flour and wine, reduce heat to medium-low; cook 5 minutes. Stir in broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.

Discard mushroom stems; slice caps. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms; cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt. Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.

YIELD: 6 servings (serving size: 1 cup ragout and 2/3 cup mushrooms)

NUTRITIONAL INFO
calories: 260 carbohydrates: 46.2 g cholesterol: 0 mg fat: 6.1 g sodium: 539 mg protein: 9.9 g calcium: 124 mg iron: 5 mg fiber: 7.1 g