Ragout Of Spring Vegetables |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/2 lb asparagus, rinsed,trimmed |
4 -5 young green shallots or 8 green onions |
4 tablespoons butter |
8 small fingerling carrots |
3/4 lb small new potato, cut in halves |
2 -3 small young turnips, cut in halves |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon sugar |
1 lb fava beans, shelled |
3/4 lb young peas, shelled |
1/2 cup dry white wine |
1 teaspoon minced fresh thyme leave |
1 tablespoon minced parsley |
1 teaspoon minced fresh mint |
Directions:
1. Cut the asparagus diagonally into 2-inch lengths.
2. Cut the shallots or onion greens into 2-inch lengths, including all but the last inch or so of green tops.
3. Heat 3 tablespoons of the butter in a heavy-bottom saucepan.
4. When it has melted, add the carrots and potatoes.
5. Cover, reduce heat to low and cook 5 to 7 minutes.
6. Add the turnips, salt, pepper and sugar; cover and cook for 3 or 4 minutes.
7. Add the shallots, cover, and cook for 3 to 4 minutes.
8. Add the fava beans and peas, adding more butter if needed.
9. Cover, and cook for 8 to 10 minutes.
10. By now, the vegetables should be almost tender.
11. Uncover the pan and increase the heat to medium.
12. Add the wine, stirring and scraping up any bits clinging to the bottom.
13. Stir in the herbs, the asparagus and any remaining butter.
14. Cover, reduce heat, and cook 5 to 7 minutes, or until the asparagus is just tender.
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