GOURMET MEALS FOR $5 OR UNDER: MEAL 16 OF 25

CHICKEN-N-VEGETABLE RAGOUT
W/ PARSNIP PUREE

Total Cost: $4.02/serving

Total Preparation Time:  50 min

Is there anything more exhilarating than shopping for fresh produce? A few years ago, my answer would have been negative, as I pictured browsing through racks and shelves of clothing, shoes and jewellery. Sure, I followed a healthful diet, but at the time it resembled an expansive not-to-eat list, rather than an opportunity to explore and re-discover. 

Inspired by my recent acquaintance with Chanterelle mushrooms, I dressed Marcus, walked Bob and ventured out to a new shopping location- Choices Market- to try my luck in finding new and exciting ingredients for my next dish. 

The store was large and full of health-oriented foods, many of them proudly sporting organic labels. Having picked up a package of grass-fed ground bison and a bag of organic pearl barley, I headed towards the fruit-and-vegetables section and within minutes, my cart was full of unique ingredients. Parsnip, Shiitake and Oyster mushrooms, gold pearl onions and French fingerling potatoes... Like a child in a candy store, I was mesmerized by the variety of shapes, colours and flavours and thrilled about the tasting fest I planned to throw myself later in the day.

Shiitake Mushrooms

Almost immediately, I knew to combine parsnips, young nugget potatoes, carrots and shallots and blend all into a smooth puree- the base for my dish. To enhance flavour, I cooked chicken broth and used some of it to facilitate the blending process and help puree reach a creamy texture.

Oyster Mushrooms

MEASURE	WEIGHT (g)	INGREDIENT	COST PER PACKAGE ($)	TOTAL COST ($)	COST PER SERVING ($)*
½	77	Carrot, large	3.98/5lb	0.13
1	39	Shallot	1.62/lb	0.14
3	321	Young potatoes	8.77/kg	2.82
2	98	Parsnips	10.19/kg	1.00
TOTAL				4.09*	2.05

*Makes 2 servings

While the ingredients for my puree were cooking, I lightly steamed broccoli, cauliflower, Brussel sprouts and green beans until they were no longer raw but still somewhat crunchy. Soon after I browned all three sorts of mushrooms in real D Dutchmen Dairy butter, then added steamed vegetables, spices and cooked all for another minute.

MEASURE	WEIGHT (g)	INGREDIENT	COST PER PACKAGE ($)	TOTAL COST ($)	COST PER SERVING ($)*
1	93	Chicken thigh	6.57/kg	0.64
N/A	36	Green beans	6.59/kg	0.24
N/A	45	Broccoli	4.14/kg	0.19
N/A	68	Cauliflower	3.26/kg	0.22
N/A	47	Brussel sprouts	5.47/kg	0.26
N/A	20	Butter	5.99/lb	0.26
N/A	23	Shiitake mshrms	33.02/kg	0.76
N/A	32	Cremini mshrms	10.98/kg	0.35
N/A	46	Oyster mshrms	19.80/kg	0.91
		Salt & spices		0.10
TOTAL				3.93*	1.97

*Makes 2 servings

It was time to arrange everything on a squeaky clean plate and pour a glass of Cupcake Riesling- the wine brand I discovered while still in Alberta two or three months ago. The sweeter German grape worked well with the delicate puree and flavourful mushrooms in the ragout. Now, here is a truly gourmet dish for a total of $4.02- a figure that would not have bought me half a drink at any well-to-do restaurant in a 300-mile radius.

	TOTAL COST ($)	COST PER SERVING ($)
GRAND TOTAL	8.02*	4.02

On another note, most of the ingredients featured above were organic and therefore, priced at a higher- sometimes, significantly- level. Had I purchased the same vegetables at a typical grocery chain store, I would have cut the total cost of the meal by at least a third, which demonstrates incredible affordability of healthful food choices.