SPRING VEGETABLE RAGOûT

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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.

Tam Clevenger
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This dish was a hit with my family! Everyone loved the creamy sauce and the tender vegetables.


Kayinsola Kaygold
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This was a delicious and easy recipe to follow. I will definitely be making it again!


Suraj R6ajkoomar
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Overall, this was a good recipe. I would definitely make it again.


Samar Jk3
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This dish was a bit too time-consuming to make. I think I'll try a simpler recipe next time.


Management Membership registration
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The sauce was a little too runny for my liking. I wish it had been thicker.


Emiliano Gutierrez
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This dish was a bit too bland for my taste. I think I'll add some more herbs and spices next time.


Jenne anne Alipiosa
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I'm a vegetarian, and I was happy to find this recipe that didn't include any meat. It was a delicious and satisfying meal.


Prince Rabby
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This was a really easy dish to make, and it was delicious! I used frozen vegetables, and it still turned out great.


Jeia Jeia
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I'm not usually a fan of ragoûts, but this one was surprisingly good. The vegetables were perfectly cooked and the sauce was flavorful without being too heavy.


zenaida lacson
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This dish is a great way to use up all the fresh spring vegetables. I especially loved the asparagus and peas. The sauce was also very tasty.


Simon Mawusi
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I made this ragot for a dinner party last night, and it was a huge success! Everyone raved about the flavors, and I even got a few requests for the recipe. Will definitely be making it again.


Angel Ward
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What a wonderful dish! The ragot was packed with colorful vegetables, and the sauce was creamy and flavorful. I served it over pasta, and it was a hit with my family. Definitely a keeper!


Bhf Hdjjd
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This spring vegetable ragot was an absolute delight! The combination of fresh spring vegetables and herbs created a vibrant and flavorful dish. The creamy sauce was rich and decadent, perfectly complementing the tender vegetables.