Recipe: Harvest-Vegetable Ragout for Dennis

Harvest-Vegetable Ragout
Source: Cooking Light, November 1998
Serving Size: 6

5 teaspoons olive oil -- divided
3 cups diced peeled butternut squash
2 cups sliced leek -- ( 1/2-inch-thick)
1 1/2 cups sliced carrot -- (1-inch-thick)
1 1/2 cups sliced parsnip -- (1/2-inch-thick)
1 cup sliced celery -- (1/2-inch-thick)
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 can chickpeas -- drained (19-ounce)
3/4 teaspoon salt -- divided
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
6 portobello mushrooms
thyme springs -- (optional)

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Combine squash and next 5 ingredients (squash through garlic) and saute for 8 minutes or until lightly browned, stirring frequently. Add bay leaves and 2 thyme sprigs, and stir in tomato paste. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes. Stir in the 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, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt. Serve ragout over mushrooms.
Garnish with additional thyme springs, if desired. Yield: 6 servings (servings size: 1 cup ragout and 2/3 cup mushrooms).