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Zucchini and celery ragout

updated

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Ingredients for 2 servings:

  • 2 small zucchini or 1 large
  • ¼ celeriac, peeled
  • 3 cloves garlic
  • 1 tbsp oil
  • 1 class can/n Tomato paste (70 g)
  • 100 ml cream
  • oregano
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Chop the zucchini and celery. Finely chop the peeled garlic. Sauté the vegetables in oil. Briefly sauté the tomato paste. Pour in the cream and about 100 ml of water. Add the oregano and simmer for about 20 minutes. Add more water if needed. Season to taste. Serve with rice, potatoes, or tagliatelle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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