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Thursday, Nov. 19, 2009 07:10 pm

Five Flavors Ratatouille of Winter Vegetables


Kennedy will be demonstrating this unique take on ratatouille at the Holiday Farmer’s Market. He says, “This recipe has been very popular over the years for me. I love this dish because it uses unusual ingredients, such as rutabagas and turnips. People try it and love it.”

His recipe calls for fresh sage to be chiffonaded. This culinary term means the ingredient is to be sliced into the very thinnest slivers. The easiest way to chiffonade is to stack the leaves and slice them horizontally.

The Marsala called for in this recipe is in the family of fortified wines, which includes sherry, port, vermouth, Madeira, and others. All are made with wine to which alcohol is added to stop fermentation. Originally this was done to keep wine from turning into vinegar during long, often hot, ocean voyages; today they are appreciated for their wonderful flavors. An added benefit of the fortification is that they don’t need refrigeration or special treatment after being opened, and so are ideal to keep in the pantry for cooking. Many Marsalas are reasonably priced and can be found in groceries as well as wine or liquor stores. There are both sweet and dry styles; either would be suitable for this recipe.

All the vegetables used here should be peeled.

  • 1 c. medium diced rutabaga (about 1 whole)
  • 1 c. medium diced parsnips
  • 1 c. medium diced turnips (1 to 2 whole)
  • 1 c. medium diced sweet potatoes (1 whole)
  • 1 c. medium diced carrots
  • 1/4 unsalted butter
  • 1/4 c. Marsala wine
  • 2 tablespoons brown sugar
  • 1/4 c. chicken stock
  • Dash of cayenne pepper, or to taste, optional
  • Salt and pepper to taste
  • 2 tablespoons chiffonaded sage leaves (about 5 leaves)
  • Preheat the oven to 350.

Place the butter in a sauté pan over medium high heat. Let melt and bubble until it starts to brown. Immediately take off stove, and pour 1/4 cup Marsala wine, 1/4 cup chicken stock, 2 tablespoons of brown sugar. Pour over vegetables, and mix well.

Put vegetables in a casserole dish, and cover with foil.Place in the oven and bake for 30 minutes. After 30 minutes, take off foil and continue to cook until fork tender. Take out of oven, and gently stir in cayenne, salt and pepper. Top with the fresh sage.
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