French Winter Vegetable Ragout Recipe

vegetable ragout
Vegetable Ragout. Getty Images
  • 105 mins
  • Prep: 15 mins,
  • Cook: 90 mins
  • Yield: Serves 6

Warm and inviting, this winter vegetable ragout makes the perfect home-style dinner. Serve this simple vegetable stew with a bottle of wine, a loaf of country bread, and a crisp, green salad for a complete meal.

If you are wondering why this is called a ragout, be assured, it is not some complicated French recipe. A ragout is the French for a stew and, you must agree, sounds more sophisticated than a simple stew. They are however, one and the same. 

This recipe list a range of seasonal  winter vegetables which work well, you can, of course, use any you prefer, include all, or just use a few. It is up to you. 

What You'll Need

  • 1/4 cup olive oil
  • 4 large carrots, cut into 1/2-inch pieces
  • 4 cups butternut squash, cut into cubes
  • 2 medium red onions, cut into thin strips
  • 2 cups coarsely chopped green cabbage (optional)
  • 2 medium turnips, coarsely chopped
  • Salt
  • Ground black pepper
  • 1/3 cup vegetable or chicken stock
  • 1/3 cup dry white wine
  • 2 plum tomatoes, cut into cubes
  • 3/4 teaspoon fresh thyme or fresh sage
  • Fresh baby spinach (optional)

How to Make It

Preheat the oven to 350F.

Put the carrots, butternut squash, red onions, cabbage, and turnips into a large roasting tin. Pour over the olive oil and toss the vegetables to make sure they are all covered.

Generously season the vegetables with salt and pepper to taste and then pop into the center of the preheated oven. Roast uncovered, for 30 minutes or until they have started to caramelize slightly (but not burn, there is a difference.


After the 30 minutes, add the vegetable stock, the white wine, tomatoes, into the vegetables and continue roasting them for  a further 45 minutes to 1 hour, stirring occasionally. The vegetables will continue to cook and the sauce to thicken slightly. 

Check that all the vegetables are cooked through, if not continue to cook until they are. Taste and adjust the seasoning accordingly. Remove the tin from the oven and pour the contents into a casserole or warmed serving dish. Lightly sprinkle with the thyme and sage but be careful to not add too much, both herbs are quite overpowering. 

How to Serve the Vegetable Ragout

Serve the vegetable ragout with crusty baguette and butter for a fabulous vegetarian lunch or supper dish. The ragout can also be served as a side dish for those who prefer to eat meat or even fish by reducing the sauce down even further on the stove top by gently boiling for 5 - 10 minutes. 


This winter vegetable ragout recipe make 6 servings.