Winter Ratatouille
Traditional ratatouille gets a winter spin with seasonal veggies.
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 10 ounces button mushrooms, quartered
- 3 cloves garlic, minced
- 12 ounces butternut squash, cubed
- 3 parsnips, peeled and sliced
- 6-8 small red potatoes, quartered
- 28 ounces (1 large can) plum tomatoes, with juice
- 2 cups vegetable stock
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ¼-½ cup fresh basil
- Parmesan cheese, for garnish
Instructions
- Saute onion, garlic and parsnips in olive oil in a heavy quart saucepan. Stir until onions are translucent.
- Add mushrooms and stir until they begin to soften. Add all other ingredients except basil and Parmesan.
- Stir occasionally over medium-low heat until all vegetables are softened and juices are very thick, about 30 minutes.
- Serve as a stew in soup bowls, or as a side dish with your favorite entree. Garnish with basil and Parmesan.
Tips & Notes
This hearty ratatouille is delicious served with a crusty French bread.
Find More Recipes
www.FarmFlavor.com
One Comment
Join the discussion and tell us your opinion.
[…] Feel free to add or substitute vegetables based on what’s available or your preferences. This dish is flexible and can be tailored to suit your needs. Check this recipe. […]