Effortless Winter Ratatouille (Print Version)
# Ingredients:
01 -
125g fresh brown mushrooms.
02 -
1 medium red onion.
03 -
2 peeled carrots.
04 -
100g curly kale leaves.
05 -
3 sticks crisp celery.
06 -
2 fresh garlic cloves.
07 -
1 red bell pepper.
08 -
250g Hokkaido (or butternut/muscat squash).
09 -
125g green beans.
10 -
125ml dry white wine.
11 -
2 tablespoons extra virgin olive oil.
12 -
1 teaspoon dried thyme.
13 -
1 teaspoon dried rosemary.
14 -
2 cans diced tomatoes (800g total).
15 -
200ml vegetable stock.
16 -
1 teaspoon dried oregano.
17 -
1 teaspoon dried myrtle (optional).
18 -
Salt and black pepper.
19 -
Piment d'Espelette, to taste.
# Instructions:
01 -
Dish it up with some baguette, rice, potatoes, or a bunch of pasta. Feel free to grate a little lemon zest on top if you’re into that.
02 -
Toss in your green beans and chopped kale. Let everything simmer for 10 more minutes. Season it all with salt, pepper, and that spicy Piment d'Espelette if you want.
03 -
Now pour in the tomatoes and stock. Pop on a lid. Let it bubble away really gently for about 25 minutes. Give it a stir every now and then.
04 -
Throw in the pepper and mushrooms next. Stir and fry until the mushrooms get soft and shrink down. Add in all your herbs and splash in the wine.
05 -
Heat the oil. Sauté your celery, carrots, and squash for around 3-4 minutes. Add onion and garlic just for a bit till they smell good.
06 -
If you want, crush that dried myrtle in a mortar till it’s a powder.
07 -
Chop your onion and garlic nice and small. Slice up the celery, dice the squash, carrots, pepper, and mushrooms. Snap the beans, strip kale from the stalks, and chop it up.
# Notes:
01 -
This is a cozy twist on a famous French dish.
02 -
Tastes even better after you reheat it the next day.
03 -
Try some lemon zest on top for a pop of brightness.