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Recipe: Autumn Ragout With Roasted Vegetables
Similar Categories: Autumn, Ragout, Roasted, Vegetables
INGREDIENTS
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons prepared mustard
2 teaspoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, chopped
3 cups (1-inch) cubed peeled butternut squash
2 cups (1-inch) cubed peeled rutabaga
2 cups (1-inch) cubed carrot
1 small red onion, cut into 1-inch pieces
1-1/2 pounds skinned, boned chicken breast, cut into 1-inch pieces
1/2 pound turkey kielbasa, cut into 1/2-inch pieces
2 cups (1-inch) pieces napa (Chinese) cabbage
2 cups low-salt chicken broth
1/2 cup apple juice
1/2 cup Pennsylvania-Dutch Apple Butter or Spiced Pear Butter
1 (15-ounce) can navy beans, drained
INSTRUCTIONS
Estimated Total Time: 2 hours, 20 minutes
Preheat oven to 450 degrees. Combine the first 8 ingredients in a 13 x
9-inch baking dish. Add squash, rutabaga, carrot, and onion, and toss well.
Bake
mixture at 450 degrees for 30 minutes or until lightly browned, stirring
occasionally. Remove from oven, and reduce oven temperature to 350 degrees.
Combine
squash mixture, chicken, and remaining ingredients in a large Dutch oven.
Bake at 350 degrees for 50 minutes or until vegetables are tender, stirring
occasionally.
YIELD: 10 servings (serving size: 1 cup).
NUTRITIONAL INFO
calories: 231 carbohydrates: 25.1 g cholesterol: 62 mg fat: 6.1 g sodium:
543 mg protein: 23.4 g calcium: 93 mg iron: 2.6 mg fiber: 3.7 g
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