Viking Ragout (includes One Pot Pasta Recipe)

This flavourful ragout with lots of vegetables is warm and comforting, it can be eaten with just about anything you can think of. It is super easy and fast to make, making it the ideal mid-week meal for busy days. You can eat it like a stew dipping bread into it or use it as a sauce and serve it with rice, pasta or potatoes. It is vegetarian or vegan with a few quick changes. The name is a marketing scheme, I doubt that Vikings actually ate this. Can be made a one pot pasta dish. Updated on January 25th, 2021.

This dish was inspired by a sauce packet I saw at the grocery store. The name Viking ragout sounds quite memorable and more appealing than “the-stuff-I-threw-in-a-pot-and-hoped-for-the-best. I took a few small liberties from the original package by omitting the meatballs to make it vegetarian, but I might still try this sometime. I have also added some grilled chicken breast once which goes very well with this dish. Here I served the ragout with pasta which might not be historically accurate, although I’m sure this is an actual recipe from the late middle ages. During the Viking raids in Italy they probably skipped all the churches and fine houses filled with all the gold and jewels and just grabbed all the pasta they could fill their long boats with. Let’s just go with this theory, but don’t use these facts in school. Hopefully you will try this recipe sometime as it is both quick and delicious.

Viking Ragout

• 1 tbl olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 cloves of garlic, minced
• 300 gr white or brown mushrooms, sliced
• ½ cup frozen peas
• Salt
• Pepper
• Parsley
• Thyme
• Ground nutmeg
• 200 ml cream or vegan alternative to cream*
• 50 ml milk or almond milk (optional)

1. Put a big heavy-bottom pan on high heat and let the olive oil com to temperature. Sauté the onions until glassy with the carrots.
2. Add the garlic and sauté until fragrant before adding the sliced mushrooms. Sauté the mushrooms until they have lost most of their moisture and add the peas.

3. Season everything with salt, pepper, parsley, thyme and ground nutmeg to taste.
4. Add the cream and milk and let it come to a boil, cook it until it has reached the desired consistency or thicken it up with a little cornstarch diluted in cold water.
5. Serve it with rice, pasta** or patatoes.

*To make this a lower calorie meal replace the cream with a dollop of sour cream.

**Can be made into a one pot pasta dish by adding however many portions of pasta you need after seasoning the vegetables and covering everything with hot water. Let it cook until the pasta is al dente before seasoning to taste with additional spices, herbs and a splash of cream or sour cream.


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