1 tsp olive oil
3 cup peeled and cubed butternut
1 squash (about 1 lb)
1 salt & freshly ground black
1 pepper
1 1/4 cup defatted reduced-sodium
1 chicken stock
1 tbsp butter
2 cup peeled, diced carrots
2 cup peeled, diced parsnips
1 tsp sugar
2 large leeks, trimmed (all but 2
1 of green removed), cleaned
1 and chopped
1 freshly grated nutmeg to
1 taste
Directions
Preheat oven to 350 degrees. In a shallow roasting pan on the
stovetop, heat olive oil over medium heat. Add squash, season with
salt and pepper and toss gently. Add 1/2 c of the stock and transfer
the pan to the oven. Bake for 15 minutes, or until squash is just
tender; do not over cook. Meanwhile, in a large nonstick skillet,
heat butter oven medium heat. Add carrots, parsnips, sugar and salt
and pepper to taste; cook until the vegetables are lightly browned,
about 3 minutes. Add 1/2 c of the stock, cover the pan and simmer
until tender, about 10 minutes. Transfer to a dish and set aside. Add
leeks and the remaining 1/4 c stock to the skillet, season with salt
and pepper, cover the pan and simmer until tender, about 10 minutes.
Add the reserved squash, carrots and parsnips and toss gently. Taste
and adjust seasonings, adding a grating of nutmeg. Simmer for an
additional 3 to 4 minutes to warm through before serving.
Servings: 6 servings
Butternut Squash~ Carrot & Parsnip Ragout Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Written recipes as a concept can be tracked back into the far past, certainly as far as the ancient Egyptians, and possibly even further than that. Interesting though that is, sadly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to historians are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves to more modern times we have a couple of cookery books dating from the 14th Century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that is popular today, but instead accounts of the types of food on the menus of the nobility of that period. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, such as basil and coriander. These new foods and tastes created an explosion in manuscripts on food, many of which are kept safe in private cookery archives. Over the following few centuries, the rich families of the West competed to lay on the most exotic banquets, and as a result cooks and their recipe collections were greatly in demand. However, it was during the 19th century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing the recipes of their peers. By the arrival of the twentieth century, cooking publications were highly popular mostly due to increased literacy, people having more free time and having more money. The introduction of television brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Butternut Squash~ Carrot & Parsnip Ragout recipe.
