Root Vegetable Tomato Ragu
Prep Time
Serves
Cooking Mode
3 tbsp butter
2 celery stalks, chopped
1 large onion, chopped
3 cloves garlic, thinly sliced
4 cups any combination cubed root vegetables, such as carrots,
rutabaga, turnips, parsnips, potatoes, sweet potatoes or beets¼ cup finely chopped fresh sage
½ tsp salt
½ cup dry white wine, optional
1 can diced tomatoes
2 cups vegetable broth
3 tbsp butter
2 celery stalks, chopped
1 large onion, chopped
3 cloves garlic, thinly sliced
4 cups any combination cubed root vegetables, such as carrots,
rutabaga, turnips, parsnips, potatoes, sweet potatoes or beets¼ cup finely chopped fresh sage
½ tsp salt
½ cup dry white wine, optional
1 can diced tomatoes
2 cups vegetable broth
Directions
1Melt butter in Dutch oven over medium heat. Cook celery, onion and garlic 5 min. until starting to soften. Stir in root vegetables, sage and salt. Cook 10 min. until root vegetables start to brown.
2Stir in wine, if using (if omitting wine, add 1/2 cup (125 mL) broth); scraping bottom of pan to incorporate browned bits into sauce. Stir in tomatoes and broth; bring to a simmer. Reduce heat to medium-low; cover and cook, stirring occasionally, 45 min. Uncover and cook another 15 min. until vegetables are tender and sauce is thickened.
Tips
1
Turn any leftover ragu into a soup by adding more broth and canned white beans.
Disclaimer
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Personal Note
Personal Note
