12 vegetable ragoût
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
handful of fingerlings, scrubbed
1 medium Binjte potato, peeled, cut into 1/4″ thick slices and barely par-boiled
2 Jerusalem artichokes, peeled and sliced
2 celery stalks, sliced on a bias and blanched
6 ramp stalks, cleaned/trimmed and blanched
3 scallions, trimmed and blanched
1 small to medium red onion, peeled and sliced
1 medium turnip, peeled and sliced
6 shiitake mushrooms, sliced
1/3 cup peas, blanched
extra-virgin olive oil
freshly ground black pepper
Combine fingerlings, carrot, parsnip, onion, turnip and Jerusalem artichokes in a Pyrex or glass baking dish, along with 2 T. olive oil and a pinch of salt. Toss. Roast at 375 F for 30 to 35 minutes. Set aside and cool slightly.
Melt butter in a sauté pan over medium-high heat. Add mushrooms and sauté for 2 to 3 minutes or until they are browned and softened. Add a couple tablespoons white wine and cook for an additional 1 to 2 minutes until the liquid is absorbed.
Melt some more butter in a sauté pan over medium-high heat. Add the roasted vegetables. Cook for 3 to 5 minutes or until browned and tender. Add a splash of white wine and cook for 2 to 3 minutes, stirring frequently, or until most of the liquid is nearly evaporated.
Combine all the vegetables and stir. Add a couple tablespoons white wine. Cook for 3 to 5 minutes or until heated through and the liquid has reduced. Add 1 or 2 T. unsalted butter and some minced onion chives to the pan and toss until the vegetables are coated and hot. Season to taste with salt and pepper. Serve immediately.
*I added the peas at the very last minute. This accounts for their bright green color. Any longer and you run the risk that their color begins to turn.