Serves 4 | Prep 10mins | Cook 35mins   Carrot, Celery and Onion Ragout

This tastes sweet and delicious. Satisfying enough to serve as a single accompaniment to grilled chicken, fish or meat.

Ingredients

• 1 Head of Celery
• 400g Carrots
• 1 Red Onion
• 20g Butter

Method

1. Slice celery, peel and slice the carrots, slice onion.
2. Melt the butter in a heavy pan over a low heat.
3. Add the vegetables to the pan and stir the coated in the butter. Add ground black pepper to taste.
4. Cover and cook over a very low hear for 30-40 minutes until the vegetables are tender. The idea is to “sweat” the vegetables rather than fry them. Shake covered pan frequently to make sure veggies are not sticking!

'I want this book to be all about enjoying food, reducing fat but still offering quick, tasty and substantial meals that are a pleasure to eat.'
Ainsley Harriot

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