Vegetable ragoût

Recipe from: 8/18/1999 12:00:00 AM
Ingredients 25
Servings 6
Time

Ingredients

  • 2
    baby cabbages, quartered
  • 1
    butternut, peeled and cut into medium-thick slices
  • 250
    g
    green beans, trimmed
  • 8
    baby carrots, peeled
  • 3
    potatoes, peeled and quartered lengthways
  • 6
    baby onions, peeled and halved
  • 6
    baby marrows, trimmed
  • 10
    plump garlic cloves
  • 5
    ml
    mustard powder
  • 2
    ml
    cumin seeds
  • 10
    ml
    sea salt
  • milled black pepper
  • 125
    ml
    water
  • 15
    ml
    sugar
  • 6
    bay leaves
  • 10
    ml
    grated fresh ginger
  • 200
    ml
    orange juice
  • 125
    ml
    olive oil
  • SAUCE
  • 500
    ml
    natural yoghurt
  • 5
    ml
    crushed garlic
  • 5
    ml
    salt
  • milled black pepper
  • 20
    g
    coriander, chopped
  • 15
    ml
    olive oil
 

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.
 

Read more on: bake
 

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