Vegetable Ragout

12 ingredients
1 steps

Ingredients

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

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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