ITALIAN VEGETABLE RAGOUT - freerecipeonline.net

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ITALIAN VEGETABLE RAGOUT

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Stew

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Ingredients

1 pound Boiling potatoes -- peeled
cut in 1 1/2" cubes
1 pound Brussels sprouts -- - tough leaves remov
ends trimmed -- - cut in half
1 medium Cauliflower -- - cut in large flore
1 pound Swiss chard -- - tough stems remove
torn in bite-size pieces
2 tablespoons Olive oil
1 cup Chopped onion
1 cup Chopped celery
3 large Garlic cloves -- - finely chopped
1 tablespoon Fresh marjoram or
1 teaspoon Dried marjoram
1 large Zucchini -- ends trimmed
cut in 1" cubes
2 large Carrots -- peeled
sliced thickly -- - on the diagonal
1 teaspoon Coarse salt
1/4 teaspoon Freshly ground black pepper
16 ounces Can chick peas -- drained
rinsed with water
-----SERVE OVER-----
Whole wheat spaghetti or
Steamed brown rice
-----GARNISH-----
1/4 cup Chopped fresh basil

Procedures

Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve 1/2 cup of the cooking liquid. Drain vegetables; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.

Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice.

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<h1>ITALIAN VEGETABLE RAGOUT</h1>
 Ingredients :
 1 pound Boiling potatoes -- peeled 
 cut in 1 1/2" cubes 
 1 pound Brussels sprouts -- - tough leaves remov 
 ends trimmed -- - cut in half 
 1 medium Cauliflower -- - cut in large flore 
 1 pound Swiss chard -- - tough stems remove 
 torn in bite-size pieces 
 2 tablespoons Olive oil 
 1 cup Chopped onion 
 1 cup Chopped celery 
 3 large Garlic cloves -- - finely chopped 
 1 tablespoon Fresh marjoram or 
 1 teaspoon Dried marjoram 
 1 large Zucchini -- ends trimmed 
 cut in 1" cubes 
 2 large Carrots -- peeled 
 sliced thickly -- - on the diagonal 
 1 teaspoon Coarse salt 
 1/4 teaspoon Freshly ground black pepper 
 16 ounces Can chick peas -- drained 
 rinsed with water 
 -----SERVE OVER----- 
 Whole wheat spaghetti or 
 Steamed brown rice 
 -----GARNISH----- 
 1/4 cup Chopped fresh basil <hr hieght="1">
 Procudures
 Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve 1/2 cup of the cooking liquid. Drain vegetables; set aside. 
 
 Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes. 
 
 Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice. 
 
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