SPRING VEGETABLE RAGOûT WITH FRESH CHERVIL
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
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.
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Lindsey Lindsey
[email protected]I would have liked more detailed instructions on how to prepare the chervil.
Sophia walker
[email protected]This was a bit too rich for my taste.
Zunaid Mahomed
[email protected]I'm a vegetarian and I loved this dish! It's packed with flavor and the vegetables are cooked to perfection.
Rose Imali
[email protected]This ragot is a great way to get your kids to eat their vegetables.
Nisar Marri
[email protected]I found the recipe to be a bit bland. I added some garlic and thyme to give it more flavor.
Thulisile Tshabangu
[email protected]This is the perfect dish for a spring brunch.
Izavion Sanchez
[email protected]I'm not a big fan of chervil, but I still enjoyed this dish. The vegetables were cooked perfectly.
Badshah Khan
[email protected]This recipe was easy to follow and the results were impressive. I'll definitely be making it again!
Dominic Onderi Nyabuto
[email protected]I would have liked more chervil in the recipe.
Progress Ozeze
[email protected]The ragot was a bit too soupy for my taste, but the flavor was still delicious.
Amanda Ludidi
[email protected]This was a great way to use up all the spring vegetables I had on hand.
Magda Macias
[email protected]I've never cooked with chervil before, but I'm so glad I tried it in this recipe. It really brightened up the dish.
Ashraf Hingorjo
[email protected]This spring vegetable ragot was a delight! The fresh chervil added a unique and refreshing flavor that perfectly complemented the tender vegetables.