Spring Vegetable Ragout

Name: Spring Vegetable Ragout
Ingredients: 4 tablespoons butter; 2 bunches baby carrots, peeled, with 1/2 inch of stem left; 2 bunches baby onions or scallions, trimmed, leaving 1 inch of green; 6 ounces small creamer potatoes, sliced thin; 1 medium head fennel, trimmed, quartered, cored and sliced 1/4-inch thick; Salt; 2 cups well-seasoned vegetable stock; 1/2 cup shelled peas (1/2 pound in pod); 1/2 cup shelled, peeled fresh fava beans (10 ounces in pod); 1/2 pound asparagus, ends snapped off, stalks peeled and cut in 1/2-inch pieces; 1 tablespoon minced fresh chives; 1 tablespoon minced flat-leaf parsley; Freshly ground black pepper to taste

13 ingredients

7 steps

Ingredients

4 tablespoons butter
2 bunches baby carrots, peeled, with 1/2 inch of stem left
2 bunches baby onions or scallions, trimmed, leaving 1 inch of green
6 ounces small creamer potatoes, sliced thin
1 medium head fennel, trimmed, quartered, cored and sliced 1/4-inch thick
Salt
2 cups well-seasoned vegetable stock
1/2 cup shelled peas (1/2 pound in pod)
1/2 cup shelled, peeled fresh fava beans (10 ounces in pod)
1/2 pound asparagus, ends snapped off, stalks peeled and cut in 1/2-inch pieces
1 tablespoon minced fresh chives
1 tablespoon minced flat-leaf parsley
Freshly ground black pepper to taste

Directions

1

Place 3 tablespoons butter in 3-quart saucepan over medium heat.
2

When melted, add carrots, onions, potatoes, fennel and a generous pinch of salt.
3

Cover and cook 5 minutes.
4

Add vegetable stock and bring to a simmer.
5

Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.
6

Add remaining butter in bits, then chives and parsley.
7

Check seasoning and serve in shallow soup plates.