Provencal Root Vegetable Stacks with Wild Mushroom Ragout

Ingredients

• 1 medium yam (sliced into 8 thick slices, ends saved for another use, choose length over thickness)
• 1 medium beet (cut into 4 slices, thinner than the yams due to differencecooking time)
• 4 tbsp. olive oil
• 1 tbsp. rosemary (chopped)
• 1 tbsp. thyme (chopped)
• 2 cloves garlic (chopped)
• 1 each shallot (sliced thin)
• 1 1/2 cups wild mushrooms (any variety-- flavorful wild mushrooms make better ragout)
• dry cooking wine or sherry (optional)
• 1/2 cup diced tomatoes (peeled and seeded (or canned diced tomatoes))
• 2 tsp. Dijon mustard
• 1 tsp. arrow root powder (substitute corn starch if needed)
• 1 1/4 cup vegetable broth
• Salt & pepper to taste
• your choice of garnish

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag