Summer vegetable ragout

Summer vegetable ragout

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 12

This rustic French-style side dish makes the most of seasonal veg

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
220
protein
6g
carbs
16g
fat
14g
saturates
2g
fibre
7g
sugar
10g
salt
0.59g

Ingredients

  • 10 ripe tomatoes
  • 8 tbsp olive oil
  • 4 garlic cloves, crushed
  • 4 carrots, cut into batons
  • 6 thyme sprigs
  • 4 bay leaves
  • 300ml white wine
  • 1kg frozen petits pois
  • 3 bunches spring onions, sliced
  • 2 x 280g jars artichoke hearts, drained

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Method

  1. Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
  2. Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.

Recipe from Good Food magazine, July 2009

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