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Summer vegetable ragout

Summer vegetable ragout

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal220
fat14g
saturates2g
carbs16g
sugars10g
fibre7g
protein6g
low insalt0.59g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
CRISPY SKEWERED POTATOES

Parboil 1.5kg small waxy potatoes in their skins for 10 mins. Drain, then mix with 4 crushed garlic cloves, 6 tbsp olive oil and some seasoning. Thread onto skewers (3-4 potatoes on each). Can be made a day ahead and chilled. Barbecue for 6-8 mins, turning regularly, until the potatoes are tender, browned and crisp.

Goes well with

Recipe from Good Food magazine, July 2009

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