Spring Vegetable Ragout

Name: Spring Vegetable Ragout
Total time: 1 h
Yield: 4 servings
Cuisine: french
Ingredients: 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

Recipe from Bill Telepan

Adapted by Florence Fabricant

Total Time: 1 hour
Rating: 4(10)
Comments: Read comments

Featured in: A Rite of Spring: Vegetable Ragout

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Ingredients

Yield:4 servings

4tablespoons butter
2bunches baby carrots, peeled, with ½ inch of stem left
2bunches baby onions or scallions, trimmed, leaving 1 inch of green
6ounces small creamer potatoes, sliced thin
1medium head fennel, trimmed, quartered, cored and sliced ¼-inch thick
Salt
2cups well-seasoned vegetable stock
½cup shelled peas (½ pound in pod)
½cup shelled, peeled fresh fava beans (10 ounces in pod)
½pound asparagus, ends snapped off, stalks peeled and cut in ½-inch pieces
1tablespoon minced fresh chives
1tablespoon minced flat-leaf parsley
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
Add vegetable stock and bring to a simmer. Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.
Step 3
Add remaining butter in bits, then chives and parsley. Check seasoning and serve in shallow soup plates.

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Ratings

4 out of 5

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Comments

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Jenn7 years ago

This is a fabulous recipe. I made a few substitutions/omissions but that's just the kind of recipe it is...very forgiving but providing an excellent foundation. I used fresh French shallots in place of the baby onions/scallions, frozen peas rather than fresh and added some thinly sliced cavolo nero. I also used my own homemade brodo. Omitted the favas and fennel. This is most definitely going into my monthly rotation!

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