Name: Vegetable ragoût
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 2.00 cabbage baby, quartered; 1.00 butternut sliced; 250.00 g green beans trimmed; 8.00 carrots baby, peeled; 3.00 potatoes peeled and quartered lengthways; 6.00 baby onions peeled and halved; 6.00 courgettes baby, trimmed; 10.00 garlic large cloves; 5.00 ml mustard powder; 2.00 ml cumin seeds; 10.00 ml sea salt; freshly ground black pepper; 125.00 ml water; 15.00 ml sugar; 6.00 bay leaves; 10.00 ml fresh ginger grated; 200.00 ml orange juice; 125.00 ml fresh chillies 573; 500.00 ml yoghurt natural; 5.00 ml garlic cloves, crushed; 5.00 ml salt; freshly ground black pepper; 20.00 g fresh coriander chopped; 15.00 ml fresh chillies 573

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Ingredients (24)

2.00	cabbage — baby, quartered
1.00	butternut — sliced
250.00 g	green beans — trimmed
8.00	carrots — baby, peeled
3.00	potatoes — peeled and quartered lengthways
6.00	baby onions — peeled and halved
6.00	courgettes — baby, trimmed
10.00	garlic — large cloves
5.00 ml	mustard — powder
2.00 ml	cumin — seeds
10.00 ml	sea salt
	freshly ground black pepper
125.00 ml	water
15.00 ml	sugar
6.00	bay leaves
10.00 ml	fresh ginger — grated
200.00 ml	orange juice
125.00 ml	fresh chillies — 573

SAUCE

500.00 ml	yoghurt — natural
5.00 ml	garlic — cloves, crushed
5.00 ml	salt
	freshly ground black pepper
20.00 g	fresh coriander — chopped
15.00 ml	fresh chillies — 573

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Method:

1. Preheat the oven to 180 ºC. Arrange the vegetables and garlic in a large roasting pan or ovenproof baking dish.
2. Sprinkle mustard, cumin, salt, pepper, water and sugar over the vegetables. Add the bay leaves. Mix the ginger and orange juice and pour over the vegetables. Sprinkle the olive oil over.
3. Cover and bake for 45 minutes. Uncover and continue baking for 20 minutes, or until the vegetables are tender and starting to crisp on top.
4. SAUCE: Blend all the ingredients until smooth in a blender or food processor. Serve with the ragoût.