Spring Vegetable Ragoût

Spring Vegetable Ragoût
Photo by www.epicurious.com

Ingredients

  • ¼ pound fresh morels
  • parmesan shavings
  • 2 pounds fresh fava beans
  • 1 pound baby carrots
  • 3 cups chicken broth
  • 2 shallots
  • ¼ cup dry white wine
  • + 10 more ingredients
    • 1 ½ tablespoons lemon zest
    • 1 pound leeks
    • 1 pound baby turnips
    • 1 pound mixed fingerling or other small boiling potatoes
    • ½ cup mixed fresh tarragon, chives, and flat-leaf parsley
    • 2 yellow bell peppers
    • ¾ pound asparagus
    • crusty bread
    • 1 pound fennel bulb (sometimes called anise)
    • 6 tablespoons unsalted butter

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-in...

View full recipe at Epicurious

Comments

Variations on Spring Vegetable Ragoût

  • Spring Vegetable Ragoût
    • available seasonally at specialty produce markets and some supermarkets
    • 1/4 pound fresh morels
    • 1 large garlic clove
    • 2 thyme sprigs
    • +9 other ingredients


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