Harvest Ragout
From jo_jo_ba 10 years ago
- 2 hours to make
- Serves 6
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into this filling for my roasted Zucchini “Marrow bones". Lentils and olives add extra texture and flavour too! Makes 6 cups
Ingredients
- 4 large zucchini shopping list
- 1 ½ tbsp olive oil shopping list
- 2 leeks, thinly sliced shopping list
- 1 medium beet, peeled and diced into 1/8-1/4” cubes shopping list
- 6 oz eggplant, peeled and diced into 1/8-1/4” cubes shopping list
- 4 oz celeriac, peeled and diced into 1/8-1/4” cubes shopping list
- 1 medium carrot, peeled and diced into 1/8-1/4” cubes shopping list
- 1 medium head kohlrabi, diced into 1/8-1/4” cubes shopping list
- 2 cloves garlic, minced shopping list
- Leaves from 4 fresh thyme sprigs shopping list
- ½ tsp dried basil shopping list
- 1 tsp paprika shopping list
- ¼ cup white wine, divided shopping list
- 1 cup cooked lentils shopping list
- ¼ cup minced black olives (I used sundried) shopping list
- 3 tbsp tomato paste shopping list
- 1 cup fresh arugula or spinach, chopped finely shopping list
- Salt and pepper, to taste shopping list
How to make it
- Cut the ends off each zucchini and slice into 3” inch long pieces.
- With a small, sharp spoon or melon baller, hollow out the centre of each zucchini slice, leaving about ¼” inch of zucchini flesh intact See Photo. Set zucchini tubes aside for "marrow" recipe (see associated recipe).
- Finely chop the extracted zucchini flesh and reserve.
- In a deep sauté pan, heat the oil over medium heat.
- Add the leeks and cook until softened, then stir in the beet, eggplant, reserved zucchini, celeriac, carrot and kohlrabi and cover. See Photo
- Cook for 5 minutes, covered, then uncover and sauté until almost tender.
- Add the garlic, thyme, basil and paprika and cook until fragrant, about 1 minute.
- Add half the wine, stirring vigorously, then add the lentils, olives and tomato paste.
- Heat through, then add arugula and remaining wine.
- Re-cover the pan and cook just until the arugula wilts. Season to taste, then remove from heat and cool slightly.
People Who Like This Dish 3
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