Recipe

Mashed Potatoes With Zucchini Ragout Recipe

Add Step-by-Step Photos	Pointsevenout / All my dishes 2 years, 2 months ago Mashed potatoes laced with spinach and infused with olive oil are topped with a savory vegetable ragout. Black olive paste lends a salty, meaty quality to the ragout. From Cooking Light 2004. Prep:15m Cook:45m Servings:6	Pointseveno
	ragout

mashed potato player

potato ingredients m

ragout players

ragout ingredients m

potato simmering/spi

spinach wilted

onions sauteing

'shrooms saute

zukes saute

saute done

potatoes drained

adding spinach

mashed potatoes

add tomato/simmering

served up w/ parmesa

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Ingredients

POTATOES:

2# yukon gold potatoes, cubed

2T extra virgin olive oil

1/2t salt

1/4t freshly ground black pepper

3/4c 2% reduced-fat milk

4c torn spinach

1/2c green onions, minced

RAGOUT:

2t extra virgin olive oil

1 1/2c onion, thinly sliced

1t dried oregano

2 garlic cloves, minced

1# cremini mushrooms, quartered

3c zucchini, 1/2" cubed

2c water

1/4c fresh basil, chopped

2t black olive paste

1/2t salt

1/4t freshly ground black pepper

1 (14.5 oz) can diced tomatoes, undrained

6T (1 1/2 oz) grated fresh Parmesan cheese

Directions

Place potatoes in a large saucepan, cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender, drain.

Return potatoes to pan; add 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash potatoes with a potato masher to desired consistency. Cover and keep warm.

Heat milk over a medium heat in a large nonstick skillet to 180* or until tiny bubbles form around edge (do not boil). Stir in spinach; cook 1 minute or until spinach wilts. Add milk mixture and green onions to potato mixture, stirring well until combined.

To prepare Ragout, wipe skillet with paper towels. Heat 2 teaspoons of oil in pan over medium heat. Add sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring frequently. Add mushrooms; cook 7 minutes or until mushrooms are tender, stirring frequently. Add zucchini; cook 5 minutes or until zucchini is tender, stirring frequently.

Stir in water and next 5 ingredients, simmer, uncovered, 15 minutes, stirring occasionally. Serve ragout over potatoes, and sprinkle with cheese.

Serving size; 1c potatoes, 1c ragout, 1T cheese; 307 calories; 28% from fat.

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Comments

pointsevenout 1 year, 5 months ago said:
This is a Cooking Light recipe. I prefer more salt than what they call for. I have made this before with the proper ingredients. But this time I took some pictures but didn’t have the right ingredients. It turned out well.
Stupid one horse town didn’t have any Yukon Golds so I used White potatoes. Cremeni ‘shrooms are the same as baby portabella ‘shrooms. Had some fresh home grown frozen basil that I thought I would use. That is the reason it looks dark in the portion bowl. Stupid one horse town didn’t have any black olive paste so I blended up some chopped olives as best as my food processor could. Couldn’t find any wedges of parmesan to shred fresh so I bought preshredded.
Do you like the size of my zucchini?

pointsevenout 1 year, 5 months ago said:
Ragout, for those of you whom haven't had it before, is pronounced RAH-GOO. Accent goes on the goo.

pointsevenout 1 year, 5 months ago said:
Up and down. Up and down. Up and down. Mash the potatoes up and down. Do not stir. Stirring is what makes potatoes gooey, among other things.
007 says: "I like my potatoes mashed up and down, not stirred".

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