Ratatouille with Winter Vegetables
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 3.13 Gallons/200 Servings

  • 4 pounds turnips, medium diced
  • 4 pounds beets, peeled, medium diced
  • 4 pounds rutabaga, peeled, medium diced
  • 3 pounds olive oil
  • 3 pounds Spanish onion, peeled, medium diced
  • 5 ounces garlic, sliced
  • 5 ounces fresh basil, chiffonade
  • 4 pounds tomatoes, coarsely chopped
  • 3 ounces sea salt
  • 0.1 ounce freshly ground black pepper
  • 2 ounces fresh oregano, coarsely chopped
  • 2 ounces fresh thyme, coarsely chopped
  • 2 ounces fresh basil, chiffonade

Roast turnips, beets and rutabaga separately until tender. Heat olive oil in a rondeaux and sauté the onions. Add garlic when onions begin to soften. Do not brown. Add tomatoes, thyme, oregano, basicl, salt and pepper. Cook until liquid reduces and starts to thicken. Fold in roasted vegetables and finish with basil. Adjust seasoning to taste.




   Published: February 2005