Best 7 Spring Vegetable Ragoût With Fresh Chervil Recipes

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Spring vegetable ragoût with fresh chervil is a delicious and healthy dish that is perfect for a springtime meal. This hearty stew is packed with fresh vegetables, such as asparagus, peas, and carrots, and is simmered in a flavorful broth. The addition of fresh chervil adds a bright, herbaceous flavor to the dish. This recipe is easy to make and can be tailored to your own preferences. You can add more or less vegetables, or you can use different types of vegetables. You can also adjust the amount of broth to make the stew thicker or thinner. Serve this tasty ragoût with a side of crusty bread or rice for a complete meal.

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SPRING VEGETABLE RAGOûT WITH BROWN BUTTER COUSCOUS



Spring Vegetable Ragoût With Brown Butter Couscous image

The amazingly flavorful couscous here is the result of a trick from the chef Mourad Lahlou, whose San Francisco restaurants, Aziza (currently closed) and Mourad, feature a modernist approach to Moroccan cuisine. Freshly steamed couscous is tossed with sizzling brown butter, lots of chopped preserved lemon and a splash of saffron. It is seriously good with just about anything, especially seasonal vegetable ragoûts. (Saucy braises of lamb, chicken or fish also pair well with it.) The recipe below uses spring vegetables, but you can substitute others throughout the year.

Provided by David Tanis

Categories     dinner, grains and rice, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 teaspoon kosher salt
2 cups fine quick-cooking couscous
6 tablespoons cold unsalted butter, cut into small pieces (3/4 stick)
1 small preserved lemon, rinsed, peel and pulp chopped fine, seeds discarded
1 large pinch of saffron, crumbled into 1/2 cup warm water and left to steep at least 5 minutes
2 cups roughly chopped cilantro leaves and tender stems, plus a few sprigs for garnish (from about 2 bunches)
1/2 teaspoon kosher salt
1 large Serrano chile, cut into 1/4-inch chunks
1/4 cup extra-virgin olive oil
2 tablespoons lime or lemon juice (from 1 lime or lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 medium onion, diced (about 1 cup)
1 medium leek, white and tender green parts, diced (about 1 cup)
Kosher salt and black pepper
3 medium zucchini, cut into 1-inch pieces (about 3 cups)
1 pound asparagus, tough ends discarded and cut into 1-inch pieces (about 3 cups)
1 pound fresh peas in the pod, shucked (1 1/2 cups)
3 pounds fresh fava beans in the pod, shucked and peeled (about 1 cup), optional
10 ounces baby spinach or mizuna greens (about 10 cups)

Steps:

  • In a medium saucepan, bring 2 1/2 cups water to a rapid boil. Add salt and couscous, stirring as water returns to boil. Turn down heat to a bare simmer, cover and cook for 5 minutes. Turn off heat and leave covered for 10 minutes. Dump couscous on a baking sheet or large platter, and spread out. Taste for salt and add more if necessary. Fluff, smash any large clumps and leave to cool, uncovered.
  • Set up a steamer with a fine mesh basket, with water simmering on low heat, for eventual steaming of couscous. About 30 minutes before serving, put couscous in the steamer basket and raise heat to maintain a rapid simmer. Do not cover. (This extra steaming step produces lighter, fluffier couscous.)
  • Make the green sauce: Put cilantro, salt, Serrano chile and olive oil in a blender or food processor. Pulse briefly, then purée into a paste. Add 1/4 cup water, and purée again. Taste and adjust seasoning. Transfer to a small bowl and stir in lime juice.
  • Make the ragoût: Put 2 tablespoons olive oil in a deep, wide skillet or Dutch oven over medium-high heat. When oil is hot, add coriander and cumin. Let sizzle for a few seconds, then onions and cook, stirring, until beginning to soften, about 5 minutes.
  • Add leeks and season well with salt and pepper. Stir and cook onion-leek mixture until leeks are soft but still bright green, about 5 minutes.
  • Add zucchini, season with salt and stir to coat. Add 3 cups water, raise heat to a boil, cover and cook for 2 minutes. Add asparagus and peas, cover and cook for another 2 minutes.
  • Add favas, if using, and spinach, cover and cook 1 minute. Turn off heat. (Spinach will continue to cook.)
  • Finish the couscous: Set a wide skillet over high heat. When pan is hot, add cold butter and let it sizzle and foam, turning rust-brown but no darker. Add preserved lemon and the saffron and its water to stop the browning. Turn off heat. Add hot couscous to pan and stir to incorporate all elements. Transfer to a warm serving bowl.
  • Gently fold vegetables together, then lift from pot and transfer to a deep serving platter, using tongs or slotted spoon. Stir 2 tablespoons green sauce into liquid remaining in pot, then spoon liquid over vegetables. Garnish with cilantro sprigs. Pass remaining green sauce at the table.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 15 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 948 milligrams, Sugar 10 grams, TransFat 0 grams

SPRING VEGETABLE RAGOûT



Spring Vegetable Ragoût image

Categories     Bean     Vegetable     Stew     Vegetarian     High Fiber     Asparagus     Fennel     Leek     White Wine     Spring     Healthy     Tarragon     Gourmet

Yield Serves 4

Number Of Ingredients 16

1 pound leeks
1pound fennel bulb (sometimes called anise)
1/4 pound fresh morels
1 pound baby turnips, trimmed and halved
1 pound baby carrots, trimmed
2 pound fresh fava beans, shelled (1 cup)
1 pound mixed fingerling or other small boiling potatoes
2 shallots
3/4 stick (6 tablespoons) unsalted butter
3 cups chicken broth
1 1/2 tablespoons freshly grated lemon zest
1/2 cup chopped mixed fresh tarragon, chives, and flat-leaf parsley
1/4 cup dry white wine
3/4 pound asparagus, trimmed and cut diagonally into 2-inch pieces
2 yellow bell peppers, coarsely chopped
Accompaniments: crusty bread and parmesan shavings

Steps:

  • Chop white and pale-green parts of leeks and wash well in a bowl of cold water. Lift leeks from water with a slotted spoon and transfer to a colander to drain. Trim fennel stalks flush with bulb and remove any discolored areas of bulb. Halve bulb lengthwise and cut each half crosswise into 1/2-inch-thick slices, discarding cores. Halve or quarter larger morels lengthwise, leaving smaller ones whole.
  • Cook turnips in a 6-quart heavy pot of salted boiling water until crisp-tender, about 2 minutes. Transfer turnips with slotted spoon to a large bowl of ice water to stop cooking. (Keep water boiling.) Boil carrots until crisp-tender, about 3 minutes, and transfer with slotted spoon to ice water. Boil fava beans until crisp-tender, about 2‚ minutes, and transfer with slotted spoon to ice water. Gently boil potatoes until almost tender, about 15 minutes, and drain in colander. Rinse under cold running water. Drain blanched vegetables and gently peel outer skins from fava beans. Halve potatoes.
  • Cook shallots, leeks, and salt and pepper to taste in 3 tablespoons butter in pot over moderately low heat, stirring, until softened. Add broth, zest, and 1/4 cup herbs and simmer, covered, 10 minutes. Pour mixture through a fine sieve into a bowl, pressing on solids. Discard solids and reserve broth.
  • Cook morels in remaining 3 tablespoons butter in cleaned pot over moderate heat, stirring, until softened, about 3 minutes. Add wine and simmer until reduced to about 1 tablespoon, about 3 minutes. Add fennel, asparagus, bell peppers, and reserved broth, then simmer, covered, until vegetables are crisp-tender, about 4 minutes. Gently stir in blanched vegetables and simmer until all vegetables are just tender, about 4 minutes.
  • Serve ragout sprinkled with remaining 1/4 cup herbs.

SPRING VEGETABLE RAGOûT WITH FRESH CHERVIL



Spring Vegetable Ragoût with Fresh Chervil image

Categories     Herb     Side     Sauté     Artichoke     Asparagus     Carrot     Spring     Sugar Snap Pea     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 8

1 lemon, halved
8 baby artichokes
2 1/2 tablespoons extra-virgin olive oil
1 cup minced red onion
8 ounces baby carrots, peeled, 1/4 inch of stem left intact
12 ounces slender asparagus, trimmed, cut into 1-inch lengths
8 ounces sugar snap peas, trimmed, halved crosswise
3 tablespoons chopped fresh chervil

Steps:

  • Fill medium bowl with cold water. Squeeze juice from lemon into bowl; add lemon. Cut off stem and top quarter from each artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Quarter each artichoke. Using small spoon, scoop out choke and any purple-tipped leaves. Transfer to lemon water.
  • Heat oil in heavy large skillet over medium heat. Add onion; sauté until soft, about 5 minutes. Drain artichokes; add to skillet along with carrots. Cover; cook until vegetables are crisp-tender, stirring often, about 8 minutes. Add asparagus and sugar snap peas. Cover; cook until vegetables are tender, stirring and adding water by tablespoonfuls if vegetables begin to brown, about 8 minutes. Stir in chervil. Season with salt and pepper.

SOFT-SHELL CRAB WITH LEMON HERB BUTTER AND SPRING VEGETABLE RAGOUT



Soft-Shell Crab with Lemon Herb Butter and Spring Vegetable Ragout image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 soft-shell crabs, preferably primes
1/2 cup milk
1/2 cup buttermilk
1/2 cup all-purpose flour
Salt and freshly ground black pepper
2 tablespoons water
1 cup butter, unsalted, cut in cubes
2 tablespoons vegetable oil
4 teaspoons lemon juice
1 teaspoon fresh tarragon leaves, snipped
1 teaspoon chervil, leaves picked
1/2 cup haricots verts, picked and cut into 1-inch lengths
1/2 cup fava beans, shelled but not peeled
1/2 cup fresh English peas, shelled
6 medium asparagus, peeled
1 ounce butter
1 medium shallot, minced
1 clove garlic, minced
12 scallions, white only or use pearl onions, roasted
8 French breakfast radishes, quartered lengthwise
Salt and freshly ground black pepper
1 teaspoon summer savory, chopped

Steps:

  • Clean the crabs and remove the air sacs by lifting the bib on both sides. In a stainless bowl, add the milk and buttermilk and place the crabs in it to coat.
  • In a bowl, whisk together the flour and salt and pepper, to taste.
  • In a non-corrosive pan over high heat, add 2 tablespoons of water. Bring to a boil and gradually whisk in the butter, lowering the heat and whisking constantly until all is incorporated. Keep warm.
  • Bring 4 saucepans of salted water to a boil. Blanche the haricots in one, the favas in another, the peas in a third and asparagus in a fourth. When just cooked, strain the vegetables and add each into separate ice water baths. Strain and reserve the haricots, peas and peel the favas, keeping cool. When favas are cooled, peel outer skin and reserve. Cut the asparagus on the bias.
  • In a saute pan, add 1 ounce of the butter sauce and over medium heat, add the shallots. Sweat until transparent and add the garlic and cook 1 minute more. Saute the scallions (or pearl onions) and radishes until warmed through. They should still be crisp. Add the blanched favas, haricots verts, peas and roasted scallions or pearl onions and cook a few more minutes. Check salt and pepper and add savory. Keep warm.
  • Preheat and oven to 375 degrees F.
  • Remove the soft-shell crabs from the milk mixture and shake off excess. Dip into seasoned flour and shake off any excess.
  • In a saute pan over medium heat, add the vegetable oil and when hot, add the soft-shells, top down. Saute about 2 minutes until brown and crisp and turn. Place in an oven for 2 to 3 minutes until cooked through. Remove from pan and wipe out, keeping crabs warm. Deglaze with the lemon juice, add the butter sauce, tarragon and chervil; do not boil.
  • On 4 warm plates, place about 1/2-cup of the vegetable mixture and 1 soft-shell crab, surround with the butter herb sauce.

SPRING VEGETABLE RAGOûT



Spring Vegetable Ragoût image

Categories     Soup/Stew     Vegetable     Side     Vegetarian     Mint     Pea     Carrot     Squash     Spring     Healthy     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 14

1/2 pound fiddleheads,* cleaned (procedure follows)
1/2 pound "baby" pattypan squash,* trimmed
1/2 pound baby carrots, trimmed
3/4 cup shelled fresh peas
1/2 stick (1/4 cup) unsalted butter
1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
2 thyme sprigs
1 bay leaf
1 cup chicken broth
1/4 pound fresh morels,* washed well, patted dry, and trimmed
3 tablespoons minced fresh parsley leaves
1 1/2 tablespoons minced fresh mint leaves
1 large garlic clove, minced
*available seasonally at specialty produce markets and some supermarkets

Steps:

  • In a kettle of boiling salted water boil the fiddleheads for 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the squash and the carrots for 3 minutes, or until they are crisp-tender, transfer the vegetables with the slotted spoon to the bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.
  • In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf, 1/4 cup of the broth, and salt and pepper to taste and simmer the mixture, covered, for 5 minutes. Add the morels, halved lengthwise or sliced crosswise, and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic, simmer the ragout, covered, for 1 minute, and stir in the remaining 2 tablespoons butter, cut into bits, stirring until the butter is just melted. Discard the bay leaf and season the ragout with salt and pepper.
  • To clean fresh-picked fiddleheads:
  • Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.

SPRING VEGETABLE RAGOUT



Spring Vegetable Ragout image

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 tablespoons butter
2 bunches baby carrots, peeled, with 1/2 inch of stem left
2 bunches baby onions or scallions, trimmed, leaving 1 inch of green
6 ounces small creamer potatoes, sliced thin
1 medium head fennel, trimmed, quartered, cored and sliced 1/4-inch thick
Salt
2 cups well-seasoned vegetable stock
1/2 cup shelled peas (1/2 pound in pod)
1/2 cup shelled, peeled fresh fava beans (10 ounces in pod)
1/2 pound asparagus, ends snapped off, stalks peeled and cut in 1/2-inch pieces
1 tablespoon minced fresh chives
1 tablespoon minced flat-leaf parsley
Freshly ground black pepper to taste

Steps:

  • Place 3 tablespoons butter in 3-quart saucepan over medium heat. When melted, add carrots, onions, potatoes, fennel and a generous pinch of salt. Cover and cook 5 minutes.
  • Add vegetable stock and bring to a simmer. Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.
  • Add remaining butter in bits, then chives and parsley. Check seasoning and serve in shallow soup plates.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 1012 milligrams, Sugar 10 grams, TransFat 0 grams

EASY SPRING VEGETABLE RAGOUT



Easy Spring Vegetable Ragout image

Serve this light ragout over pasta, polenta, or tortellini to make it a main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

3 medium leeks, white and pale-green parts only, halved lengthwise and thinly sliced into half moons (about 2 cups)
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
12 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
1 cup water
6 ounces sugar snap peas, cut into 1-inch pieces (about 1 1/2 cups)
8 radishes, quartered
1 teaspoon Dijon mustard
1 tablespoon unsalted butter
1 tablespoon minced fresh herbs, such as chives and tarragon

Steps:

  • Soak leeks in cold water for 5 minutes; lift out and drain. Repeat until no grit remains on bottom of bowl. Set aside.
  • Heat oil in a large skillet over medium-highheat. Add leeks and salt and sauteuntil leeks are tender, about 2 minutes. Stirin asparagus, then water. Simmer coveredfor 2 minutes. Add snap peas and radishes,cover, and simmer for 2 minutes more.
  • Stir in mustard until well combined, then swirl in butter and herbs. Serve immediately.

Tips:

- For the best flavor, use fresh, seasonal vegetables. Spring vegetables are typically at their peak in April and May. - If you can't find fresh chervil, you can substitute another fresh herb, such as parsley, chives, or tarragon. - Be careful not to overcook the vegetables. They should be tender but still have a bit of a bite to them. - Serve the ragoût immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Spring vegetable ragoût is a delicious and easy-to-make dish that's perfect for a light and flavorful meal. It's also a great way to use up any leftover vegetables you have in your fridge. So next time you're looking for a quick and healthy meal, give this recipe a try!

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