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Buttery Root Vegetable Ragout
© Tina Rupp

Buttery Root Vegetable Ragout

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  1. 4 tablespoons unsalted butter
  2. 1 large white onion, coarsely chopped
  3. 2 large garlic cloves, minced
  4. 1/2 small butternut squash, peeled and cut into 1/2-inch pieces (1 1/2 cups)
  5. 2 medium carrots, sliced 1/2 inch thick
  6. 1 small parsnip, sliced 1/2 inch thick
  7. 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
  8. 2 cups shredded Savoy cabbage
  9. 1 1/2 cups vegetable stock
  10. 1/4 cup dry white wine
  11. Salt and freshly ground pepper
  12. 1 tablespoon chopped flat-leaf parsley
  13. 1 tablespoon snipped chives
  14. Couscous, for serving
  1. 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.
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