Possum’s Recipe Book

Vegetable Ragoût

(Ragoût de Légumes)      

Serves 4 to 6                         

1 small cauliflower – cut into small sprays
1 cup of peas – can be frozen
2 carrots - diced
2 parsnips - diced
2 potatoes - diced
1 onion - diced
3 stalks celery - sliced
2 cups good brown sauce 
2 beef tomatoes or 1 tin tomatoes
 
Method
Boil the vegetables in a couple of small saucepans and divide the accordingly; 
onions and celery together, carrots and parsnips, peas if frozen pour over 
boiling water and simmer for only a few minutes. Cook the cauliflower and
the potatoes separately until just tender.
Simmer the tomatoes in the brown sauce for 10 minutes.
Drain all the vegetables and put into the brown sauce with the tomatoes 
and allow them to remain in the sauce until thoroughly hot.
Serve garnished with croutons of fried bread or small shapes of potato 
(see recipe for Small Shapes of Potato 
if using potato shapes start when you start boiling the vegetables for the Ragout.

Inspired by Mrs Beeton
 
Cook’s Note: From Mrs Beeton ‘Sufficient, allow 1lb. of cooked vegetables 
to every 3 or 4 persons.