| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dishes, Vegetarian, Soups & ste | 6 | Servings |
INGREDIENTS
| 1 1/2 | tb | Olive oil |
| 1 1/2 | c | Thinly sliced onion |
| 3 1/2 | c | Seeded tomato; coarsely chopped |
| 4 | c | Baking potatoes; cubed and peeled (about 2 pounds) |
| 1 1/2 | c | Water |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 6 | Thyme sprigs | |
| 3 | Cloves garlic; crushed | |
| 3 | Bay leaves | |
| 1/2 | c | Green olives; sliced |
INSTRUCTIONS
A ragout (ra-GOO) is a well-seasoned stew-like dish; this one, unlike most, is meatless. When cooked, the potatoes should be so soft that they fall apart; this helps thicken the dish. Heat olive oil in a large nonstick skilled over medium-high heat. Add onion, and saute 10 minutes or until soft, stirring frequently. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potato and next 6 ingredients (potato through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally. Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves. Yield: 6 servings (serving size: about 3/4 cup). Recipe by: Cooking Light, September 1997, page 78 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@ix.netcom.com> on Sep 08, 1997
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