Winter Vegetable Ragout with Madeira

  • Servings: 12

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 4 large carrots, cut into 3/4-inch chunks
  • 1 butternut squash (2 1/2 pounds), peeled and cut into 3/4-inch dice
  • 2 medium turnips, peeled and cut into 3/4-inch dice
  • 2 medium red onions, cut into 1-inch pieces
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
  • 3/4 cup Madeira or Marsala
  • 1 large tomato—peeled, seeded and cut into 1-inch chunks
  • 2 teaspoons thyme leaves

How to make this recipe

  1. Preheat the oven to 350°. In a large roasting pan, toss the carrots, butternut squash, turnips and onions with the olive oil and season with salt and pepper. Roast the vegetables for about 25 minutes, or until beginning to soften but not browned. Add the Madeira and tomato chunks and cook for about 25 minutes, stirring once, until the Madeira has evaporated and the vegetables are golden. Add the thyme and roast for 20 to 25 minutes longer, stirring occasionally until the vegetables are lightly caramelized.

Make Ahead

The baked vegetables can stand at room temperature for up to 6 hours. Rewarm before serving.

Contributed By Published December 1999

506851 recipes/winter-vegetable-ragout-with-madeira 2013-12-06T23:56:54+00:00 Tim McKee fall|winter|roasting|christmas|dinner-party|thanksgiving|side-dishes|12|basic-easy|make-ahead|vegetarian december-1999,tim mckee,d'amico cucina,winter vegetable ragout with madeira,roasted winter vegetables,roasted butternut squash,roasted parsnip recipes,winter-vegetable-ragout-with-madeira 506851

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5