Harvest Rago�t for Zucchini �Marrow�
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 large zucchini1 � 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 sprigs� tsp dried basil1 tsp paprika� cup white wine, divided1 cup cooked lentils� 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 �� 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 saut� 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 saut� 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 �� 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 saut� 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 saut� 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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