Harvest Ragoût for Zucchini “Marrow”
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 large zucchini1 ½ tbsp olive oil2 leeks, thinly sliced1 medium beet, peeled and diced into 1/8-1/4” cubes6 oz eggplant, peeled and diced into 1/8-1/4” cubes4 oz celeriac, peeled and diced into 1/8-1/4” cubes1 medium carrot, peeled and diced into 1/8-1/4” cubes1 medium head kohlrabi, diced into 1/8-1/4” cubes2 cloves garlic, mincedLeaves from 4 fresh thyme sprigs½ tsp dried basil1 tsp paprika¼ cup white wine, divided1 cup cooked lentils¼ cup minced black olives (I used sundried)3 tbsp tomato paste1 cup fresh arugula or spinach, chopped finelySalt and pepper, to taste
Cut the ends off each zucchini and slice into 3” inch long pieces.
With a small, sharp spoon or melon baller, hollow out the centre of each zucchini slice, leaving about ¼” inch of zucchini flesh intact. Set zucchini tubes aside for "marrow" recipe (see associated recipe).
Finely chop the extracted zucchini flesh and reserve.
In a deep sauté pan, heat the oil over medium heat.
Add the leeks and cook until softened, then stir in the beet, eggplant, reserved zucchini, celeriac, carrot and kohlrabi and cover.
Cook for 5 minutes, covered, then uncover and sauté until almost tender.
Add the garlic, thyme, basil and paprika and cook until fragrant, about 1 minute.
Add half the wine, stirring vigorously, then add the lentils, olives and tomato paste.
Heat through, then add arugula and remaining wine.
Re-cover the pan and cook just until the arugula wilts. Season to taste, then remove from heat and cool slightly.
Serving Size: Makes 6 cups
With a small, sharp spoon or melon baller, hollow out the centre of each zucchini slice, leaving about ¼” inch of zucchini flesh intact. Set zucchini tubes aside for "marrow" recipe (see associated recipe).
Finely chop the extracted zucchini flesh and reserve.
In a deep sauté pan, heat the oil over medium heat.
Add the leeks and cook until softened, then stir in the beet, eggplant, reserved zucchini, celeriac, carrot and kohlrabi and cover.
Cook for 5 minutes, covered, then uncover and sauté until almost tender.
Add the garlic, thyme, basil and paprika and cook until fragrant, about 1 minute.
Add half the wine, stirring vigorously, then add the lentils, olives and tomato paste.
Heat through, then add arugula and remaining wine.
Re-cover the pan and cook just until the arugula wilts. Season to taste, then remove from heat and cool slightly.
Serving Size: Makes 6 cups
Nutritional Info Amount Per Serving
- Calories: 148.9
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 161.1 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 6.5 g
- Protein: 5.7 g
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