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Bell Pepper, Mushroom, and Potato Ragout

A flavorful and comforting ragout featuring bell peppers, earthy mushrooms, and crispy roasted potatoes, perfect for any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main
Cuisine: Vegetarian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the roasted potatoes
  • 1.2 kg 1.2 kg (2.6 lbs) small potatoes, halved Using small potatoes is ideal for even roasting.
  • 5 tablespoons 5 tablespoons (75 ml) vegetable oil, divided Used in the seasoning and roasting.
  • 1 teaspoon 1 teaspoon salt, plus more to taste Adjust based on personal preference.
  • 1/2 teaspoon 1/2 teaspoon black pepper, plus more to taste Adjust based on personal preference.
  • 1 teaspoon 1 teaspoon sweet paprika
  • 1/2 teaspoon 1/2 teaspoon smoked paprika
  • 1 teaspoon 1 teaspoon dried thyme
For the sauce
  • 2 2 red bell peppers, diced
  • 1 1 yellow bell pepper, diced
  • 250 g 250 g (8.8 oz) mushrooms, sliced
  • 2 2 large onions, finely diced
  • 3 cloves 3 garlic cloves, finely chopped
  • 3 tablespoons 3 tablespoons (45 g) tomato paste
  • 1 1/2 tablespoons 1 1/2 tablespoons sweet paprika
  • 1/2 teaspoon 1/2 teaspoon smoked paprika
  • 1/2 teaspoon 1/2 teaspoon caraway seeds
  • 1 teaspoon 1 teaspoon mustard
  • 350 ml 350 ml (1.5 cups) vegetable broth
  • 50-70 ml 50 to 70 ml (1/4 to 1/3 cup) oat cream Can substitute with any other cream or plant-based milk.
  • 1 teaspoon 1 teaspoon cornstarch
  • 2 tablespoons 2 tablespoons (30 ml) water
  • Fresh parsley, finely chopped, for garnish

Method
 

Preparation
  1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the halved small potatoes and cook for about 10 minutes, just until tender but not falling apart. Drain and let them steam briefly to evaporate excess moisture.
  2. Preheat the Oven: Set your oven to 220°C (430°F) to get it ready for roasting.
  3. Season the Potatoes: In a mixing bowl, toss the drained potatoes with 3 tablespoons of vegetable oil, salt, black pepper, sweet paprika, smoked paprika, and dried thyme until evenly coated.
Cooking
  1. Roast the Potatoes: Spread the seasoned potatoes on a baking tray in a single layer. Roast for 20-30 minutes until they are golden brown and crispy, tossing halfway through for even cooking.
  2. Sauté the Onions: While the potatoes are roasting, heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the finely diced onions and sauté until they are soft and lightly golden, about 5-7 minutes.
  3. Add the Peppers and Mushrooms: Stir in the diced red and yellow bell peppers along with the sliced mushrooms. Sauté everything together for another 8 minutes until the vegetables are lightly browned.
  4. Incorporate Garlic and Spices: Add in the chopped garlic, tomato paste, sweet paprika, smoked paprika, caraway seeds, mustard, salt, and black pepper. Stir well to combine all the ingredients.
  5. Simmer the Sauce: Gradually pour in the vegetable broth, stirring as you go. Allow the mixture to simmer for a few minutes to let the flavors meld.
  6. Thicken the Sauce: In a small bowl, whisk together the cornstarch and water until smooth. Stir this into the sauce to thicken it, continuing to simmer until it reaches your desired consistency.
  7. Finish with Cream: Stir in the oat cream, taste, and adjust the seasoning if needed. Let it simmer for a couple more minutes.
  8. Serve: Once the potatoes are crispy and the sauce has thickened, mix in some chopped fresh parsley for a pop of freshness. Serve the crispy potatoes alongside the bell pepper and mushroom sauce.

Notes

For an extra layer of flavor, you can add garlic powder or onion powder while roasting the potatoes. The dish is family-friendly and can easily incorporate seasonal vegetables.