Ragout Provençale des Quatre Saisons from The Cooking of Provence by Patricia Lousada
This dish can be made at any time of the year with seasonal vegetables. Always use onions or shallots and garlic to give it flavour, but the other vegetables can be changed to whatever is really fr...
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Ingredients
- 2 courgettes, sliced
- 2 celery sticks, sliced
- 4 small potatoes, scrubbed and diced
- 2 turnips, chopped
- 2 carrots, chopped
- 2 garlic cloves, sliced
- 5 shallots, sliced
- 125 ml (4 fl oz) extra-virgin olive oil
- 2 teaspoons chopped fresh chervil or tarragon
- 12 small black olives, stoned
- salt
- pepper
- 250 g (8 oz) broccoli
- 125 g (4 oz) mushrooms, sliced
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