Best Carrot Squash And Potato Ragout With Thai Flavors Recipes

CARROT, SQUASH AND POTATO RAGOUT WITH THAI FLAVORS

Carrot, Squash and Potato Ragout With Thai Flavors image

This is inspired by a recipe in Patricia Wells's "Vegetable Harvest." The flavors are both sweet and pungent. Serve it on its own or over rice; Thai purple sticky rice looks particularly pretty against the orange vegetables but any type of rice will do. I'm very happy serving this over brown rice.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 45m

Yield Serves 4 generously

Number Of Ingredients 15

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon minced fresh ginger
1 red or yellow onion, thinly sliced
Salt to taste
1 to 2 serrano or Thai green chiles, minced (to taste)
1/2 pound tofu, cut in dominoes or dice
1 teaspoon curry powder, preferably a sweet blend
1 3-inch piece of lemon grass stalk, crushed (use a rolling pin or a meat tenderizer)
4 medium carrots, peeled and sliced thin (about 3/4 pound or 2 cups)
3/4 pound butternut squash, peeled and cut in small squares (about 2 cups)
3/4 pound yellow-fleshed potatoes such as Yukon gold or fingerlings, cut in small dice, or if using fingerlings, sliced about 1/2 inch thick
2 cups chicken or vegetable stock
1 cup light coconut milk, shaken to blend
1 to 2 tablespoons fresh lime juice (to taste)
1/4 cup chopped cilantro

Steps:

Heat the oil over medium heat in a heavy lidded skillet or wide saucepan and add the ginger and onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add a pinch of salt, the tofu and the chiles, stir together, cover and cook gently for another 3 minutes, until the onion is soft but not browned. Add the curry powder, stir together, and add the lemon grass, carrots, squash, potatoes, and stock. Add salt to taste, bring to a simmer, cover and simmer 20 minutes, or until the vegetables are tender but not mushy.
Meanwhile place the coconut milk in a saucepan and bring to a boil. Reduce by half.
Stir the coconut milk into the vegetable ragout and combine well. Cover and simmer gently for 5 minutes. Remove the lemon grass stalk. Taste and adjust seasonings. Just before serving stir in the lime juice. Serve in wide bowls, with rice if desired, garnishing each bowl with chopped cilantro.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1151 milligrams, Sugar 10 grams

SQUASH & CARROT SAUTE

Squash & Carrot Saute image

This bright and cheerful dish offers a delightful new way to prepare summer squash and carrots. -Sarah Gamboa, Holland, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

2 medium carrots, sliced
4-1/2 teaspoons olive oil
2 yellow summer squash, sliced
1 medium onion, chopped
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SUMMER VEGETABLE RAGOUT WITH CARROT-GINGER SAUCE

Summer Vegetable Ragout With Carrot-Ginger Sauce image

Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.

Provided by Quinn Hatfield

Categories Soup/Stew Ginger Vegetarian High Fiber Curry Corn Eggplant Green Bean Arugula Chickpea Squash Summer Healthy Low Cholesterol Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

Carrot-Ginger Sauce:
3 tablespoons vegetable oil, divided
1 small onion, chopped (about 1 cup)
1 small carrot, peeled, chopped
1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly
1 1-inch piece unpeeled fresh ginger, thinly sliced
1 small Granny Smith apple, peeled, finely chopped (about 1 cup)
2 tablespoons curry powder (preferably Madras)
2 1/2 tablespoons all purpose flour
2 cups fresh carrot juice
Vegetables:
1 1/2 pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes
5 tablespoons vegetable oil, divided
1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces
1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths
4 ears of corn, husked
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
2 cups (packed) arugula
1/4 cup torn fresh basil
Test-Kitchen Tip: To release the most flavor from the lemongrass stalk, it's important to coarsely chop and flatten it.

Steps:

For sauce:
Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; saut�� until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD: Sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.
For vegetables:
Preheat oven to 400&def;F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD: Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature.
Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.
Combine hot vegetables and hot carrot-ginger sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil.