My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, July 18, 2012

Seasoned Vegetables

This recipe is similar to a ragout-a thick well-seasoned stew. I love making this in the summer with everything from the garden. No one will miss the meat. Serve this over cheese grits, noodles or rice, with a wonderful sliced tomato and cucumber salad.

6-8 servings
print recipe

1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 carrots, chopped
3 small red potatoes, diced
2 small turnips (about 1/2 pound), peeled and chopped
2 celery ribs, diced
1 medium zucchini, chopped
1 (14-ounce) can chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon cornstarch

1. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until caramelized. Add carrots and next 4 ingredients, and saute 12 to 15 minutes or until vegetables are tender, Increase heat to medium-high; stir in chicken broth and next 3 ingredients. Bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.

1. Whisk together cornstarch and 1 tablespoon water until smooth. Whisk into vegetable mixture in skillet, and cook, stirring constantly, 3 to 5 minutes or until thickened.

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