Root-Vegetable Ragout

Today’s dish comes from Prevention’s Low-Fat, Low-Cost Freezer Cookbook by Sharon Sanders. The description reads, “Slow oven cooking makes vegetables super sweet. This wonderful ragout can be frozen for an easy meal on a busy day. Serve with hot bread, steamed rice, and fresh salad.” Not sure it’s going to make it to them freezer though. The smell of this cooking is heavenly, as is the taste. We gobbled ours up the same day!

Serves 4.



SODIUM CONTENT: 106.5 mg per serving

INGREDIENTS

1 T. olive oil
1 large onion, thinly sliced
2 carrots, peeled and diagonally sliced
2 parsnips, peeled and diagonally sliced
1 small rutabaga, cut into small cubes
1/4 c. apple juice
4 c. peeled and cubed butternut squash
1 T. seedless raisins
1/4 t. ground cinnamon
2 c. low-sodium chicken broth
1/4 c. chopped fresh parsley
1/2 t. freshly ground black pepper

DIRECTIONS

Preheat the oven to 350 degrees.

In a Dutch oven or oven-safe lidded stockpot, heat the oil over medium-high. Add the onion and carrot and cook, stirring, 5 minutes. Add the parsnips, rutabaga and apple juice. Cook, stirring, 3 minutes. Add the squash, raisins and cinnamon. Cook, stirring, 1 minute. Add the broth and bring to a boil.

Once boiling, remove from heat, cover, and place on middle rack in the oven. Bake for 25 to 30 minutes, until the squash is very soft. Remove from oven. Add the parsley and pepper and stir to combine. Serve immediately.

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