Farmhouse Ragoût with Pesto

Farmhouse Ragoût with Pesto
Photo by Scott Phillips

Ingredients

  • ¾ lb. carrots, scrubbed
  • Salt and freshly ground black pepper to taste
  • 6 Tbs. olive oil
  • 3 Tbs. water; more or less as needed
  • ½ cup grated Parmesan cheese, preferably parmigiano reggiano (optional)
  • 3 Tbs. extra-virgin olive oil
  • 2 medium onions, cut into large chunks
  • + 13 more ingredients
    • 3 sprigs fresh thyme
    • 7 plump cloves garlic, halved
    • 1 cup packed basil leaves
    • Pinch salt
    • 1 lb. summer squash, cut into 1-inch rounds
    • 6 fresh sage leaves
    • ¾ lb. small new potatoes, scrubbed
    • 5 plum tomatoes, peeled, seeded, and cut into large chunks
    • ½ lb. yellow or green beans (or a mix), ends trimmed, halved crosswise
    • 2 bay leaves
    • 1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces
    • 1 lb. fresh shelling beans, husked, or 15-oz. can top-quality white beans, rinsed and drained
    • 2 cloves garlic

In a large flameproof casserole or Dutch oven with a snug lid, heat the oil with the bay leaves over low heat. When fragrant, add the onions, 6 of the garlic cloves (if using canned beans instead of fresh, add all 7 cloves), 2 of the thyme sprigs (if using canned beans instead of fresh, add all 3...

View full recipe at Fine Cooking

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