Winter vegetable ragout

Name: Winter vegetable ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Black salsifies; 3 TABLESPOONS Vinegar; 2 medium-sized carrots; 500 g Broccoli; 250 g Mushrooms; 1 Onion; 2 tablespoons (40 g) butter/margarine; 2 heaped tablespoons (40 g) Flour; 200 g Whipped cream; 2 TEASPOONS Vegetable broth; 1 TEASPOON dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Chives and; 7-10 Tbsp Thyme

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Black salsifies
3 TABLESPOONS Vinegar
2 medium-sized carrots
500 g Broccoli
250 g Mushrooms
1 Onion
2 tablespoons (40 g) butter/margarine
2 heaped tablespoons (40 g) Flour
200 g Whipped cream
2 TEASPOONS Vegetable broth
1 TEASPOON dried thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Chives and
7-10 Tbsp Thyme

Directions

1
Brush black salsifies vigorously under cold water, peel and cut into pieces. Immediately place in vinegar water. Peel or clean, wash and chop the carrots and broccoli. Clean and wash the mushrooms and, depending on size, cut them in half or quarters. Peel onion and cut into cubes
2
Fry the mushrooms in hot fat, season and remove. Sauté onion in hot frying fat. Sprinkle with flour and sauté briefly. Stir in 1/2 l water, cream and stock and bring to the boil. Season with thyme, salt and pepper
3
Add black salsifies and cook for about 15 minutes. Add broccoli and carrots and cook for approx. 8 minutes. Add mushrooms and bring everything to the boil. Season to taste. Wash the herbs, cut or pluck them finely and sprinkle over the top. Rice tastes good with it
4
Drink: mineral water