Winter Vegetable Ragout with Bacon

Ragouts are simply a mixture of vegetables stewed with small pieces of meat—in this case a little bacon and a whole lot of veggies. I love the deep, earthy taste and rustic appearance of winter vegetables, especially root vegetables, and they come together simply and easily for one warm, scrumptious, nutrition-packed dinner.

Vegetables for the Ragout

We often think beets are for pickling or roasting, but they also add richness to soups and stews—and cook in the same time as other vegetables when small-diced. I chose a golden beet because the more common red beet would tint the stew toward a dark purplish color, and I wanted to keep the “autumn look” with more earth tones. The golden variety is perfect for that.

Inside the Golden Beet

If you don’t normally cook with bitter greens, welcome a little escarole into your kitchen. While it’s tasty eaten raw in salads, escarole is also excellent for cooking, which mellows its slightly bitter flavor. It doesn’t need much time—toss it in during the last few minutes of cooking, and it’s ready to go.

Note: The small russet potatoes in this dish are included more for texture than as a substantial taste component. As they cook, the starchy spuds break down a bit and act as a thickening agent for the soup. If you prefer a very thin ragout, simply add more broth. 

Serves 5-6

Ingredients

• 4 slices thick-cut bacon (about 1/4-inch thick), chopped    
• 1 tbsp olive oil
• 2 golden beets, peeled and small-diced
• 2 small russet potatoes, peeled and small-diced
• 1 medium leek, chopped (white and light green parts only)
• 1 small white onion, chopped
• 1 cup chopped peeled carrot    
• 1 small butternut squash (about 1-1/4 lbs), peeled and small-diced
• 1 large sweet potato, peeled and small-diced
• 1 large turnip, peeled and small-diced  
• sea salt
• freshly ground black pepper
• 2-1/2 cups chopped escarole (about 1 small head)

Thick-Cut Bacon 

Russet, Beet, Leek, Onion, and Carrot

Sweet Potato, Turnip, and Squash

Chopped Escarole

Preparation

1. Heat a large soup pot over medium heat and add the bacon. Cook until about 1 tablespoon of fat is rendered, 6-7 minutes. Remove the bacon with a slotted spoon, leaving 1 tablespoon of fat. Set bacon aside.

Bacon Beginning to Cook 

Cooked Bacon

1. Add the olive oil to the pot. Add the beets, russet potatoes, leek, onion, and carrot and stir well to combine. Cook until beginning to soften, 11-12 minutes.
2. Add the squash, sweet potato, and turnip and season with salt and pepper. Stir well to combine and cook 5 minutes.

Vegetables Beginning to Cook

Remaining Vegetables Added

1. Return the bacon to the pot and add the broth. Bring to a simmer, then reduce the heat to low and cook, covered, 35 minutes.
2. Add the escarole and stir well until wilted. Cook 7 minutes, until tender.

Broth and Bacon Added 

Escarole Added

Divide the ragout among bowls and serve hot.

Winter Vegetable Ragout with Bacon