Delicious Autumn Ragout

Is your main dish looking sad and lonely? Are you dreading another side of steamed broccoli?

Ragout (no, not the pasta sauce) is a slow-cooked French-style stew that can be made with meat or just vegetables. You can eat it on its own or pair it with your favorite main dish.

This autumn-themed ragout uses fall and winter vegetables to create a side that’s incredibly delicious and satisfying on cold days and nights. You can make the recipe below for just yourself or double the recipe to pair with other dishes.

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Delicious Autumn Ragout

Ragout is a slow-cooked French-style stew that can be made with meat or just vegetables. You can eat it on its own or pair it with your favorite main dish.

Category Dinner, Side Dish, Vegetarian

Compliance Level Kickstart, Lifestyle

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 2

Author Brandon Cress

Ingredients

Vegetable Ingredients

• 1 cup golden beets sliced into coins
• 1 cup fingerling potatoes sliced into coins
• 1 cup shiitake mushroom julienned
• 2 tbsp avocado oil
• Salt and pepper to taste

Vinaigrette Ingredients:

• 5 tbsp avocado oil
• 2 tbsp sherry vinegar
• 1 tbsp Dijon mustard
• 1 tbsp coconut nectar
• 1 tsp rosemary chopped
• 1 tsp garlic minced
• Salt and pepper to taste

Instructions

Vegetables:

1. Preheat oven to 400 degrees Fahrenheit.
2. Toss beets and fingerlings in half of the oil, and season with salt and pepper.
3. Spread evenly on sheet tray and roast until soft. About 20 minutes.
4. Heat saute pan on high heat.
5. Add remaining oil and mushrooms.
6. Saute until soft. About 5 minutes.
7. Combine all vegetables and toss with vinaigrette.

Vinaigrette:

1. Whisk together all ingredients except oil.
2. Slowly whisk in oil, forming an emulsion.

Recipe Notes

Can be served warm or room temperature.

For a walk-through on how to create this delicious autumn ragout, watch the video:

Brandon Cress

Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.