Simple vegetable ragout with parsley

 
                    SIMPLE VEGETABLE RAGOUT WITH PARSLEY
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Side Dish                        Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       ea           Morels, dried
    1 1/2   tb           Sunflower oil
      1/2   lb           Yellow onions, thinly sliced
    2       ea           Garlic cloves, chopped
      1/2   lb           Carrots, thickly sliced
    1 1/4   c            Vegetable stock
      1/2   lb           New potatoes, sliced
                         Salt and pepper, to taste
      1/2   lb           Zucchini, sliced
      1/2   lb           Fresh button mushrooms
      1/2   lb           Shelled peas
    1       c            Parsley, chopped
    2       tb           Mint, chopped
    1       tb           Soy sauce (opt'l.)
 
   Soak the dried mushrooms in hot water until they are
   soft, about 20 to 30 minutes.
   In a large saucepan, frying pan or wok with a cover,
   heat the oil and saute the onions over medium heat
   until they are transparent but still maintain their
   shape, about 3 to 5 minutes.  Add the garlic, carrots,
   and about 1/2 c. stock.  Cover tightly and continue to
   cook until the carrots are tender-crisp, about 10
   minutes. Add potatoes and cook an additional 15
   minutes.  If the ingredients seem too dry, add more
   stock.  Season to taste with salt and pepper. Add
   zucchini, cover again, and cook for another 5 minutes.
   Add the fresh and dried mushrooms and the peas.
   Simmer for another 5 minutes, until all the vegetables
   are lightly cooked.  Stir in the parsley and mint. If
   desired, add soy sauce just before serving.
  
 
 
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