5 Spice Root Vegetable Ragout
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 152
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 24
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 11
- Sodium
- 685
- Total: 43 min
- Prep: 30 min
- Cook: 13 min
Ingredients
1 tablespoon butter
1 cup diced red onions
1 tablespoon 5 spice powder
1 cup diced carrots
1 cup diced celery
1 cup diced celery root
1 cup diced parsnip
2 cups chicken stock
1 tablespoon cornstarch slurry (1/2 tablespoon cornstarch mixed with cold water)
Salt and black pepper to taste
Directions
- In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.