Winter Vegetable Ragout with Madeira

Name: Winter Vegetable Ragout with Madeira
Ingredients: 4 large carrots, cut into 3/4-inch chunks; 1 butternut squash (2 1/2 pounds), peeled and cut into 3/4-inch dice; 2 medium turnips, peeled and cut into 3/4-inch dice; 2 medium red onions, cut into 1-inch pieces; 1/4 cup olive oil; Salt and freshly ground pepper; 3/4 cup Madeira or Marsala; 1 large tomatopeeled, seeded and cut into 1-inch chunks; 2 teaspoons thyme leaves

9 ingredients

5 steps

Ingredients

4 large carrots, cut into 3/4-inch chunks
1 butternut squash (2 1/2 pounds), peeled and cut into 3/4-inch dice
2 medium turnips, peeled and cut into 3/4-inch dice
2 medium red onions, cut into 1-inch pieces
1/4 cup olive oil
Salt and freshly ground pepper
3/4 cup Madeira or Marsala
1 large tomatopeeled, seeded and cut into 1-inch chunks
2 teaspoons thyme leaves

Directions

1

Preheat the oven to 350.
2

In a large roasting pan, toss the carrots, butternut squash, turnips and onions with the olive oil and season with salt and pepper.
3

Roast the vegetables for about 25 minutes, or until beginning to soften but not browned.
4

Add the Madeira and tomato chunks and cook for about 25 minutes, stirring once, until the Madeira has evaporated and the vegetables are golden.
5

Add the thyme and roast for 20 to 25 minutes longer, stirring occasionally until the vegetables are lightly caramelized.