This is a rustic French dish of sautéed vegetables that finishes like a stew. It is a great fall/winter meal to utilize the wide array of squash and root vegetables that are plentiful that time of year.
Except for the onions, it works best if you chop the vegetables the same size so they all cook at the same rate.
One chopped onion in a couple of tablespoons olive oil until just translucent.
Add to the onion:
- Half a large eggplant (I do not use the center part with the seeds. No need to peel the skin.
- One or two carrots
- Small zucchini
- And any other root vegetables - at least two more kinds
Sauté all above ingredients about 20 minutes. (Do not let them get mushy.)
Then add the spices.
- 1 t fresh thyme leaves
- 1 T fresh sliced basil leaves
- 1 T fresh chopped parsley
Add one can of tomatoes. Salt and pepper to taste.
Simmer for another 5 minutes.
This makes a great vegetarian main dish. You may serve this alone or with rice or pasta. A delicious meal that will fill and nourish you but and yet will not leave you uncomfortable.
This is delicious and so easy. Different that the run-of-the-mill potato salad. The picture on the webpage is when I made this potato salad.
Ina Garten's French Potato Salad
Makes 4-6 large servings
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
1999, The Barefoot Contessa Cookbook