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Categories:
unsalted butter white onion garlic butternut squash carrots parsnip potato cabbage vegetable stock white wine salt flat leaf parsley chives couscous
Viewed: 60 - Published at: 8 years agoIngredients
- 4 tablespoons unsalted butter
- 1 large white onion, coarsely chopped
- 2 large garlic cloves, minced
- 1/2 small butternut squash, peeled and cut into 1/2-inch pieces (1 1/2 cups)
- 2 medium carrots, sliced 1/2 inch thick
- 1 small parsnip, sliced 1/2 inch thick
- 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
- 2 cups shredded Savoy cabbage
- 1 1/2 cups vegetable stock
- 1/4 cup dry white wine
- Salt and freshly ground pepper
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon snipped chives
- Couscous, for serving
Method
- In a large, deep skillet, melt 2 tablespoons of the butter.
- Add the onion and garlic and cook over moderately high heat for 30 seconds.
- Add the squash, carrots, parsnip and potato, cover and cook, stirring frequently, until the vegetables are barely softened, 7 to 8 minutes.
- Add the cabbage, stock and wine and season with salt and pepper.
- Cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes longer.
- Stir in the remaining 2 tablespoons of butter along with the parsley and chives.
- Spoon the vegetable ragout over couscous and serve.
