Classic French Winter Vegetable Ragout

This warm and inviting winter vegetable ragout makes the perfect homely dinner guaranteed to keep you warm and toasty on a cold winter day. Serve this simple vegetable stew with a bottle of wine, a loaf of country bread, and a crisp, green salad for a complete meal.

If you are wondering why this is called a ragout, be assured, it is not some complicated French recipe. A ragout is the French for a stew and, you must agree, sounds more sophisticated than a simple stew. They are, however, the same.

This recipe list a range of seasonal winter vegetables which work well, you can, of course, use any you prefer, include all, or use a few. It is up to you.

Ingredients

1/4 cup extra-virgin olive oil

4 large carrots (cut into 1/2-inch pieces)

4 cups butternut squash (cut into cubes)

2 medium red onions (cut into thin strips)

Optional: 2 cups green cabbage (coarsely chopped)

2 medium turnips (coarsely chopped)

Salt to taste

Ground black pepper to taste

1/3 cup vegetable (or chicken stock)

1/3 cup dry white wine

2 plum tomatoes (cut into cubes)

3/4 teaspoon fresh thyme (or fresh sage)

Optional: 1 bunch of fresh baby spinach