Posted by: literallydelicious | May 24, 2010

Potato Ragout

This is a recipe I picked up years ago when we lived in San Diego. I was probably going through one of my vegetarian phases, but it’s easy enough to add a meat dish on the side.

It’s also another one of those where you pretty much do what you want. Choose your favorite veggies, your seasonings, cook and . . . yumm.

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POTATO RAGOUT

vegetable or olive oil

fresh vegetables: I prefer potatoes, onions, bell peppers, zucchini and carrots

chicken broth

salt, pepper and garlic to taste

optional: hot pepper sauce, salsa, cheese

1. Wash and coarsely chop vegetables (carrots should be thinly sliced or matchstick).

2. Heat oil in skillet. Add vegetables which take longest to cook and stir fry until crisp-tender. Add remaining vegetables and enough broth to cover. Bring to a boil; reduce heat to medium, cover and cook until vegetables are tender.

 

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Responses

  1. It’s certainly simple enough to make. A perfect summer dish…lots of veggies available and fast enough cooking that you aren’t heating up the kitchen.

    • You nailed it, Jackie. And I much prefer the veggies over the meat portion of dinner, so this one is great. But it’d be quick and easy to cook a chicken breast if you wanted meat . . . and it’s also great with cheese melted over it.


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