Ragout of Vegetables with Noodles

Ingredients

• 3 cups carrot
• 1.5 cups young turnip
• 3 cups raw potatoes
• 6 small onions
• 1 large tomato
• 2 tablespoons vegetable fat
• 3 tablespoons flour
• 3.5 cups vegetable broth or water
• salt to taste
• a sprinkle of savory

Method

1. 1

   Braise carrot, turnip, and onion in a well-oiled pan.

2. 2

   Place in a saucepan with potato, tomato, and liquid, salt to taste, and bring to a boil.

3. 3

   Brown flour in vegetable fat, add savory, then some liquid from vegetables, stirring smooth.

4. 4

   Pour over boiling vegetables and boil gently until well done and gravy is reduced to a nice consistency.

5. 5

   Serve with seasoned noodles.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 80. The excerpt below is the record exactly as published.

a-goo') OF VEGETABLES WITH NOODLES ij^ cups carrot il/2 cups young turnip 3 cups raw potatoes (measured after being cut into slender pieces) 6 small onions 1 large tomato 2 tablespoons vegetable fat 3 tablespoons flour A sprinkle of savory 3l/2 cups vegetable broth or water Salt to taste

Cook this with the app: pantry check, scaling, and the assistant.