Cranberry-Vegetable Ragout

• 2 Tbs. vegetable oil, preferably canola
• 4 cups coarsely diced onions
• 2 Tbs. minced garlic
• 1 lb. baby carrots
• 1 1/2 lb. parsnips, cut to length of carrots
• 6 stalks celery, cut into 1-inch pieces
• 4 cups vegetable stock or water
• 2 tsp. salt
• 1/2 tsp. black pepper
• 2 tsp. crushed thyme leaves
• 1 1/2 to 2 cups fresh or frozen cranberries
• 2 Tbs. cornstarch mixed with 2 Tbs. water
• 1 cup dried cranberries for garnish, optional

1. Heat oil in 3-quart Dutch oven or cast-iron casserole.
2. Add onion and garlic, and saute until soft, about 10 minutes.
3. Add carrots, parsnips, celery, stock, salt, pepper and thyme.
4. Bring to a boil, cover and reduce heat to low.
5. Cook about 30 minutes.
6. Add cranberries, and cook 5 minutes more.
7. Stir cornstarch with water, and add to stew.
8. Bring to a full boil, and cook 3 minutes.
9. Garnish with dried cranberries, if desired, and serve in large soup bowls.

vegetable oil, onions, garlic, baby carrots, parsnips, stalks celery, vegetable stock, salt, black pepper, thyme, cranberries, cornstarch, cranberries

Taken from www.vegetariantimes.com/recipe/cranberry-vegetable-ragout/ (may not work)