Root Vegetable Ragout

Directions

1. 1
   Thinly slice the onions.
2. 2
   Peel and slice the carrots 1/4 inch thick.
3. 3
   Peel the turnips and potatoes and cut them into 3/4-inch cubes.
4. 4
   Heat the oil in a medium-size saucepan over high heat until shimmering.
5. 5
   Add the onions and saute until they sizzle and begin to wilt, about 2 minutes.
6. 6
   Reduce the heat to low and cook covered until the onions are soft and begin to turn golden, about 5 minutes.
7. 7
   Stir in the vegetables, saffron, white wine, broth, and raisins.
8. 8
   Simmer covered over low heat until the potatoes are tender, 30 to 35 minutes.
9. 9
   Season to taste with salt and pepper and serve hot.