Hello dear foodies!🍓
Today I decided on a ragout that I liked as a kid. Most of the time you love childhood food because of the memories associated with it. Ragout, then with pork or beef was a classic Sunday lunch.
Since I associate this dish so much with my childhood, I had to do it in vegan and that is easier and more authentic than you think. You should only pay attention to the wine, because they are often not vegan. But there are vegan variants, which are also marked. Vegan wine can now be found in the supermarket.
Savory ragouts can be prepared on countless variations. There are no limits to your imagination. Use vegetables and mushrooms of the season. The basic recipe, however, always remains the same. Incidentally, ragouts are ideal for warming up or ready for freezing. This is how you cook once and prepare a prepared dish that you can refine before serving.
Ingredients for 3-4 people
- 300 g meat substitute
- 2 tablespoons oil
- 2-3 carrots
- 1/4 of a celery root
- 2 parsley root
- 1-2 onions
- 1 clove of garlic
- Salt
- pepper
- 250 ml of red wine
- 500 ml vegetable stock
- 1 bay leaf
- 1 tablespoon tomato paste
- Peel of a half untreated orange
- Pinch of thyme
- Pinch of tarragon herb
- 2 tsp marjoram
- 150 ml of cream
- 1 tbsp cornstarch
you need another
- 3 pears
- 1 cinnamon bark
- 3 cloves
Preparation pears
Peel the pears, remove the core and halve the pears, then place in a saucepan, cover with water, add cinnamon bark and cloves and cook until soft. Cool the pears in the broth.
Preparation ragout
Clean carrots, parsley root and celeriac. Peel the onion and garlic and cut into small cubes.
Fry the meat substitute in a pan with 2 tablespoons of oil. Remove meat substitute from the pan and set aside. Fry the chopped vegetables in the pan for about 3 minutes.
Add the tomato puree and sauté briefly and pour immediately with red wine.
Add the meat substitute and simmer for 10 minutes on a low flame.
Add thyme, tarragon herb, marjoram and vegetable stock, cover with lid and simmer for about 20 minutes.
Add cream and if you want to thicken with cornstarch.
Today I have chosen pasta as a side dish, but it also taste potato dumplings or napkin dumplings for this hearty, delicious dish. A small dab of cranberry jam makes the whole thing perfect!
