Stew
4 servings
45 minutes
Ragout is a classic dish known worldwide for its simplicity and rich flavor. It originates from ancient traditions where people cooked vegetables and meat in one pot, allowing the ingredients to exchange aromas. This recipe uses cauliflower, zucchini, sweet pepper, tomatoes, onion, and carrots to create a vibrant and juicy texture. The vegetables are stewed in their own juice, preserving all the nutrients and natural sweetness. The finished dish is soft and pleasantly rich, with fresh herbs adding freshness. Ragout can be served as a standalone dish or with a side dish.
1
Chop the onion finely. Grate the carrot on a medium grater.
- Onion: 250 g
- Carrot: 200 g
2
Break the cabbage into florets. Peel the zucchini and cut into cubes. Remove the seeds from the pepper and slice it into strips. Cut the tomatoes into cubes.
- Cauliflower: 1 kg
- Zucchini: 1 kg
- Bell pepper: 700 g
- Tomatoes: 500 g
3
Fry the onion in vegetable oil. Add the carrot and sauté lightly. Add cabbage, zucchini, and pepper, simmer covered for about 10 minutes (no water needed, the vegetables will release juice).
- Vegetable oil: to taste
- Onion: 250 g
- Carrot: 200 g
- Cauliflower: 1 kg
- Zucchini: 1 kg
- Bell pepper: 700 g
4
Then add tomatoes, season with salt and pepper, and simmer (covered) until ready. Sprinkle the finished stew with finely chopped herbs.
- Tomatoes: 500 g
- Salt: to taste
