Vegetable Ragout Recipe
Ingredients to make Vegetable Ragout:
- 500 gems. Of crumbled sausage.
- 1 egg, 2 tbsp. of ground bread.
- 1 tbsp. of slices of chives.
- 1 bunch of vegetables for soup:
- carrot
- celery
- celery bulb
- radish
- white beet
- onions
- parsley
- dill
- 2 cups of beef broth.
- 1/2 cup of white wine.
- 1 sachet of white sauce (béchamel) for 2 cups, you can also prepare it at home.
- 30 gems. Of capers.
- Salt
- pepper-to-taste
- White rice previously cooked.
- The quantity is determined according to the diners.
How to make Vegetable Ragout:
- Mix the salami, egg and breadcrumbs and form 16 meatballs.
- Cut all the fine vegetables.
- Put the vegetables and meatballs in the boiling beef broth and cook, covered, about 15 minutes, turning the meatballs from time to time.
- Remove and set aside.
- Strain broth, add white wine and water to make 2 cups; pour in the sauce powder and season with salt, pepper and capers.
- Serve all the vegetables and meatballs in the center of a white rice pan.
- You can garnish with parsley.
