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Root Vegetable Ragout Recipe

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This recipe for Root Vegetable Ragout, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Burton-McCarthy
Added: Tuesday, July 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. butter
2 T. olive oil
1 lb. carrots, peeled
1 lb. parsnips, peeled
1 lb. rutabaga peeled
3 medium red onions
1 tsp. sugar
salt and pepper freshly ground
1 T. balsamic vinegar
4 large leaves Swiss chard
1/2 c. raisins
1/4 c. chopped chives
1/4 c. chopped fresh dill

Directions:
Directions:
Preheat oven to 400 F. Cut carrots, parsnips and rutabaga into 1" pieces. Cut onions in half and cut each half into four slices. Melt butter and oil in very large skillet. Add carrots, parsnips, rutabaga, onions and sugar and saute for five minutes or until slightly softened. Season with salt and pepper. Place in oven-proof casserole, add balsamic vinegar, cover and bake for 30 minutes. Pile chard leaves on top of each other and thinly slice. Stir into casserole with raisins, chives and dill. Bake covered for ten minutes, uncover and bake five minutes more or until vegetables are tender and browned.

Number Of Servings:
Number Of Servings:
8

 

 

 

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