| 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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