Roasted Root Vegetable Ragout

Ragout is a type of stew that is served as a main dish. While it can have beef or fish as an ingredient, this is a vegetarian ragout featuring roasted root vegetables. Try out this hearty recipe and have a healthy, warming meal in about one hour.


  • 2 parsnips, peeled and diced
  • 2 medium carrots, peeled and diced
  • 5-6 Cipollini onions, halved
  • 2 celery stalks, cleaned and diced
  • 1 12 oz. can whole peeled tomatoes
  • 1 sprig of thyme, rosemary and parsley
  • 1 cup vegetable stock
  • ½ cup white wine


  • Toss all vegetables in olive oil, then season with salt and pepper. Roast for 20 minutes.
  • Add roasted vegetables to stock, white wine and herbs in a pot. Bring stock and wine to a boil.
  • Add can of tomatoes and reduce to simmer, for about twenty minutes.
  • Taste and adjust seasoning.
  • Portion and serve hot or freeze until needed.

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