Vegetable Ragout

12 ingredients
1 steps

Ingredients

  • 2 tbsp olive oil
  • 6 oz baby onions, peeled, halved
  • 6 oz baby turnips, peeled, trimmed, halved
  • 6 oz baby carrots, peeled, trimmed, halved lengthwise
  • 8 oz new potatoes, scrubbed, halved
  • 2 tbsp all-purpose flour
  • 2/3 cup dry white wine
  • 1 1/4 cups vegetable stock
  • 3 tbsp pesto
  • 3.5 oz fresh shelled fava beans
  • 3.5 oz green beans, trimmed, halved
  • 2 tbsp fresh flat-leaf parsley leaves

Directions

  1. 1
    Heat olive oil in a large frying pan. Cook onions for 4-5 mins, until golden. Add turnips, carrots and potatoes. Cook for 3-4 mins. Add flour and cook, stirring, for 1 min. Gradually stir in wine, stock and pesto. Bring to a boil and season. Reduce heat, cover and simmer for 10 mins. Add beans and simmer for 10 mins, or until vegetables are tender. Serve hot, sprinkled with parsley.

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