The ingredients in this ratatouille are without an exception fresh and organic (including the herbs). Here they are:
Young carrots, tomatoes, rutabaga, a couple of young potatoes, a pattypan squash, English peas, a baby turnip, butternut squash, a head of Boston lettuce, a kohlrabi, basil, chervil, oregano, savory, cilantro, garlic.
Dice the vegetables and add them to a pan with some olive oil beginning with the least soft vegetable. Add some water to cover the bottom of the pan. Gradually add the shredded herbs. Salt to taste. Everything should be sautéed very slowly for about 90 minutes.
It tastes phenomenal. And if somebody tells me this is unhealthy, I give up because I can’t do anything healthier.
Clarissa's Blog 
Reblogged this on Get Your Daily Phil Here. and commented:
great post , gave you a follow—– yourdailyphil.com
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frying with olive oil is perhaps not the best idea as it decays quickly under heat. You can add the olive oil later.
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What would you put there instead? For the first step, I mean?
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Usually a vegetable oil that can endure a higher intensity of heat, like sunflower oil.
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I love sunflower oil! But there is a Russian person in the house who pouts at it. I believe this is residual anti-Ukrainian sentiment in him.
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haha. It is the oil of Zimbabwe.
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🙂 🙂 Do people also love sunflower seeds? I almost twisted my jaw this week shelling and eating my sunflower seeds.
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I used to love them as a kid. But now, thanks to Monstanto, we have empty seeds in plants.
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I remember my teeth being blackened from those seeds.
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Only in deep-frying that the temperatures would reach high enough for this to be an issue. For simple sauteing, olive oil is perfectly fine.
No eggplants in a ratatouille, Clarissa? Looks nice, though.
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I know, I realized I was forgetting something when I was half done. That was only the most important ingredient. 🙂
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ok
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Where is the onion? I now have pattypan, pattypan in my head. It’s a funny sounding name for a squash.
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I don’t eat cooked onions. Can’t even look at them. I love raw onions, though.
I call pattypan squash patisson.
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I would fry it in nice organic butter from grass-fed cows. It sounds wonderful! And, slow cooking it like that will not cause any problem with the olive oil.
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