Vegetable ragout

Ingredients

• 2 carrots
• 2 turnips
• 2 onions
• 2 potatoes
• 2 tomatoes
• 1.1 liters water
• 1 teaspoon salt
• 70 g vegan butter
• 30 g all-purpose flour
• 2 slices toasted bread, to serve (optional)

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of bread
• What to use instead of potatoes
• What to use instead of tomatoes
• What to use instead of carrots

Instructions

1. Prepare the vegetables: quarter the onions and turnips and slice the potatoes and carrots.
2. Put them in a pot with the water, salt and 15 g of the vegan butter and cook for an hour.
3. Scald the tomatoes, peel them, quarter them and add them. Cook for another 15 minutes.
4. Carefully lift the vegetables out into a deep dish. Return the broth to the pot and thicken it with the rest of the vegan butter mixed with the flour, stirring until it boils and has no lumps. Pour it over the vegetables and serve, with small cubes of toast if you like.

Nutrition facts

Approximate, per serving (about 553 g). Calculated with data from USDA FoodData Central.