Vegetable Ragout with Potato Pancakes
- For the vegetable ragout
- 2 small zucchini
- 2 onions
- 2 garlic
- 2 tablespoons vegetable oil
- 300 grams potatoes
- 150 grams small button Mushroom
- 1 small can Kidney beans
- 2 tablespoons Tomato paste
- 1 small can peeled tomatoes
- 500 milliliters Vegetable broth
- 125 milliliters Red wine
- 1 sprig rosemary
- 1 sprig thyme
For the vegetable ragout: Rinse and trim the zucchini and cut into bite-size pieces. The onions and garlic peel, mince onions coarsely, finely chop the garlic. Rinse and peel the potatoes, and cut into uniform small dice. Clean the mushrooms and halve or quarter depending on size.
Heat the oil in a saucepan, and sauté onions and garlic until translucent. Add the potatoes and the broth and simmer 10 minutes. Add the zucchini, mushrooms, tomatoes with their juice, beans and wine and stir in the tomato paste and herbs. Season well with salt and pepper and cook for another 15 minutes. Season with salt and pepper and remove the herb. Serve garnished with chile pepper rings and basil leaves.
For the hash browns: Rinse and peel the potatoes, and grate on the large holes of a box grater. Squeeze out slightly, transfer to a bowl and stir in the eggs and flour and season with salt, pepper and nutmeg.
Heat some oil in a pan and drop the potatoes by tablespoons into the pan, flatten slightly and saute until golden brown on both sides. Serve the potatoes with the vegetable ragout.