Ragout of Spring Vegetables Recipe

Name: Ragout of Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb fingerling potato; 12 lb carrot; 12 lb cauliflower; 1 onion; 1 head garlic; 6 tablespoons butter, divided; kosher salt; 14 lb arugula or 14 lb other lettuce, cut in thin strips; 1 -2 tablespoon white wine (optional); 1 ½ teaspoons fresh tarragon, minced (and or or chervil, parsley or chives, or a mixture)

Servings: persons

34 lb fingerling potato
12 lb carrot
12 lb cauliflower
1 onion
1 head garlic
6 tablespoons butter, divided
kosher salt
14 lb arugula or 14 lb other lettuce, cut in thin strips
1 -2 tablespoon white wine (optional)
1 ½ teaspoons fresh tarragon, minced (and or or chervil, parsley or chives, or a mixture)

1
First prepare the vegetables: If the potatoes are small, just leave them whole; if not cut them into bite-sized pieces.
2
Carrots should be pencil thin, so cut lengthwise in halves or quarters.
3
Break the cauliflower into florets.
4
Cut the onion into thin halfmoons; separate the garlic, but leave it unpeeled.
5
Steam the potatoes, over boiling water, in a tightly covered pot until tender, about 15 minutes; drain.
6
Meanwhile, melt 2 tablespoons butter in a large skillet, over medium low heat and saute the onions and garlic until the onions soften, about 5 minutes.
7
Reduce heat to the lowest setting and add the carrots and cauliflower to the skillet; season with 1 teaspoon salt and scatter the arugula over top.
8
Cover, and cook, stirring occasionally, until carrots are tender, about 20 minutes (the arugula should exude some moisture, but you may want to add a splash or two of water or white wine).
9
Once the carrots are done, transfer the potatoes to pan and drop butter in 1 tablespoon-sized chunks, stirring to make a light sauce.
10
Garnish with tarragon and serve.

4564

kcal

Calories

Fat

976

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 34 lb fingerling potato, 12 lb carrot, 12 lb cauliflower, 1 onion, and more.

Yes, Ragout of Spring Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ragout of Spring Vegetables

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