Eat Your Vegetables


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
kosher salt
white wine
unsalted butter
freshly ground black pepper
onion chives

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.

One thought

  1. Pingback: RAMPS!!!!! | Simple Kitchen Seasons

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