Winter vegetable pork ragout
A comforting meal on a cool evening that warms the kitchen and smells delicious as it simmers. Canola oil, because of its high smoke point, is a good match for browning the meat.
170 cal Serves 10
Prep time 0h 15m
Cook time 0h 50m
Total time 1h 5m
Step 1In large stock pot, heat 2 tbsp (25 mL) canola oil over medium heat. Sauté onions and garlic for about 5 minutes. Remove with slotted spoon and set aside.
Step 2Add remaining 2 tbsp (25 mL) canola oil over medium-high heat. Add cubed pork and brown. Remove pork with slotted spoon and also set aside.
Step 3To remaining pan juices, whisk in flour, scraping bottom of pan, until golden. Add stock and wine and whisk well to combine. Return onions, garlic and pork to pan.
Step 4Add vegetables, thyme, sage, salt and pepper and bring to a boil. Cover. Reduce heat and simmer for about 30 minutes or until vegetables are tender. Garnish if desired with chopped green onion or fresh rosemary.
If you have leftover pork or turkey on hand, it can be used in place of fresh pork in this recipe.
Per serving (1 cup/250 mL)
- 13 g
- 190 mg
- 421 mg
- Total fat
- 7 g
- Saturated fat
- 1 g
- 35 mg
- 12 g
- 2 g
- 3 g
- Added sugars
- 0 g
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