Classic French Winter Vegetable Ragout

Classic French Winter Vegetable Ragout

Discover the recipe for a versatile winter vegetable ragout filled with fresh, seasonal vegetables you can use as a vegetarian dish or to accompany meat.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Preheat the oven to 350F.
  2. Step 2

    Put the carrots, butternut squash, red onions, cabbage, and turnips into a large roasting tin. Pour the olive oil over and toss the vegetables to make sure they are all covered.
  3. Step 3

    Generously season the vegetables with sea salt and pepper to taste and then pop into the center of the preheated oven. Roast uncovered, for 30 minutes or until they have started to caramelize slightly (but not burn, there is a difference, and it is mainly in the color which should be caramel not black and the smell, once you smell burning it is too far!. 
  4. Step 4

    After the 30 minutes, add the vegetable stock, the white wine, tomatoes, into the vegetables and continue roasting them for a further 45 minutes to 1 hour, stirring occasionally. The vegetables will continue to cook and the sauce to thicken slightly. 
  5. Step 5

    Check that all the vegetables are cooked through, if not continue to cook until they are. Taste and adjust the seasoning accordingly. Remove the tin from the oven and pour the contents into a casserole or warmed serving dish. Lightly sprinkle with the thyme and sage but be careful not to add too much, both herbs are quite overpowering.