Root Vegetable Ragout

9 ingredients
3 steps

Ingredients

  • 2 sweet carrots, washed and peeled
  • 4 turnips, washed and peeled
  • 2 parsnips, washed and peeled
  • 12 white pearl onions, peeled
  • 12 red pearl onions, peeled
  • 1/2 teaspoon sherry wine vinegar
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped tarragon
  • salt & freshly ground black pepper, to taste

Directions

  1. 1
    Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.
  2. 2
    Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less. Carefully remove from the blanching water with a slotted spoon and place into an ice water bath. Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.
  3. 3
    To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon. Place the skillet over a medium-low flame and warm just moments before serving. Season with salt and pepper.

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