Buttery Root Vegetable Ragout

Name: Buttery Root Vegetable Ragout
Ingredients: 4 tablespoons unsalted butter; 1 large white onion, coarsely chopped; 2 large garlic cloves, minced; 1/2 small butternut squash, peeled and cut into 1/2-inch pieces (1 1/2 cups); 2 medium carrots, sliced 1/2 inch thick; 1 small parsnip, sliced 1/2 inch thick; 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces; 2 cups shredded Savoy cabbage; 1 1/2 cups vegetable stock; 1/4 cup dry white wine; Salt and freshly ground pepper; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon snipped chives; Couscous, for serving

14 ingredients

7 steps

Ingredients

4 tablespoons unsalted butter
1 large white onion, coarsely chopped
2 large garlic cloves, minced
1/2 small butternut squash, peeled and cut into 1/2-inch pieces (1 1/2 cups)
2 medium carrots, sliced 1/2 inch thick
1 small parsnip, sliced 1/2 inch thick
1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
2 cups shredded Savoy cabbage
1 1/2 cups vegetable stock
1/4 cup dry white wine
Salt and freshly ground pepper
1 tablespoon chopped flat-leaf parsley
1 tablespoon snipped chives
Couscous, for serving

Directions

1

In a large, deep skillet, melt 2 tablespoons of the butter.
2

Add the onion and garlic and cook over moderately high heat for 30 seconds.
3

Add the squash, carrots, parsnip and potato, cover and cook, stirring frequently, until the vegetables are barely softened, 7 to 8 minutes.
4

Add the cabbage, stock and wine and season with salt and pepper.
5

Cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes longer.
6

Stir in the remaining 2 tablespoons of butter along with the parsley and chives.
7

Spoon the vegetable ragout over couscous and serve.