Day 293: Carrots & Mushroom Ragout

The idea here was a hearty vegetarian supper, as suggested by the inspiring cookbook, Vegetarian Suppers, a favorite during my meatless years.

Instead, the carrot and mushroom combination seemed much more like a savory vegetable side dish.

What might have made it more supper-ish? More sauce perhaps, to soak into rice or a grain or even mashed potatoes. And honestly, I think the ragout would be delicious with chunks of cooked lamb. Oh dear, so much for good vegetarian intentions!

NEXT TIME I'd skip the raisins which added little and were slightly odd paired with mushrooms.

NUTRITION NOTES Skipping the currants drops the dish into 'low carb' territory.

FROM THE ARCHIVES For other vegetarian supper ideas, see here in the Recipe Box.

CARROT & MUSHROOM RAGOUT
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Hands-on time: 20 minutes
Time to table: 40 minutes
Serves 6


1 tablespoon unsalted butter (reduced from 2 tablespoons vegetable oil and 1 tablespoon butter)
1 small onion, diced
8 ounces mushrooms, left whole
1 pound carrots, peeled and cut in one-inch chunks
2 tablespoons currants (reduced from 1/3 cup raisins, skip these next time)
1/3 cup vermouth (or additional stock)
1/3 cup vegetable stock (tonight I used No Waste Leek Stock)
1 teaspoon caraway seed

1 tablespoon cornstarch
2 tablespoons water
Salt & pepper to taste

Heat the butter in a large, deep skillet on MEDIUM. Add the onions, stir to coat with fat and let cook for 2 - 3 minutes. Add the mushrooms, stir to coat and let cook for 2 - 3 minutes. Add the carrots, currants if using, vermouth, stock and caraway seed. Bring to a boil. Cover, adjust temperature and let simmer for about 20 minutes or until carrots are completely cooked. (The recipe said 30 minutes, 20 was plenty tonight.) Blend the cornstarch, water and seasoning in a small dish, then add to the carrot mixture, let cook for 2 - 3 minutes. Taste and adjust seasoning.

NUTRITION ESTIMATE
With currants, Per Serving: 79 Cal (25% from Fat, 11% from Protein, 64% from Carb); 2 g Protein; 2 g Tot Fat; 1 g Sat Fat; 14 g Carb; 3 g Fiber; NETCARB 11; 35 mg Calcium; 1 mg Iron; 87 mg Sodium; 5 mg Cholesterol; WEIGHT WATCHERS 1 point

Without currants, Per Serving: 71 Cal (28% from Fat, 12% from Protein, 60% from Carb); 2 g Protein; 2 g Tot Fat; 1 g Sat Fat; 11 g Carb; 3 g Fiber; NETCARB 8; 33 mg Calcium; 1 mg Iron; 86 mg Sodium; 5 mg Cholesterol; WEIGHT WATCHERS 1 point

CREDIT WHERE CREDIT'S DUE
Adapted from Vegetarian Suppers by Jane Suthering (out of print but available cheap on Amazon Marketplace)

(c) Copyright 2006 Kitchen Parade

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