Roasted Winter Vegetable Ragout with Shaved Parmesan
Roasted Winter Vegetable Ragout Recipe with Parmesan
3 medium gold or sweet potatoes, scrubbed, cut into bite-size pieces
1/2 cabbage, cored, sliced thin
1/2 peeled butternut squash, cut into bite-size pieces
Extra virgin olive oil
Sea salt and ground pepper
4-5 cloves garlic, minced
1 28-oz can organic fire roasted whole tomatoes, with juice
1 14-oz can white Northern beans, drained
1 cup of vegetable broth
1/2 cup dry white table wine
1 tablespoon apple cider vinegar or golden balsamic vinegar
1 teaspoon rubbed sage
Parmesan, shaved (or vegan cheese)
Pre-heat oven to 350 degrees F.
Stir the broth and wine together and pour over the vegetable mixture. Drizzle it all with golden balsamic vinegar; sprinkle with sage, and toss lightly.
Place the pan in the pre-heated oven and roast the vegetables for an hour; stir half way through cooking. Check the potatoes for doneness; they should be fork tender. Continue to roast for another 10 minutes, or until the veggies are tender enough to melt in your mouth.
Serve in warmed shallow plates with shavings of fresh Parmesan.
Add more vegetable broth to the mix if you'd like more of a stew.
To stretch the recipe a bit, serve the ragout over hot pasta, broiled polenta, or steamed short grain brown rice.