Root Vegetable Ragout

1. 1

   Have ready a bowl of ice and cold water.

2. 2

   Cook onions in boiling water 3 minutes and drain in a colander.

3. 3

   Transfer onions to ice water to stop cooking.

4. 4

   When onions are cool enough to handle, peel and reserve.

5. 5

   Preheat oven to 425F.

6. 6

   Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each.

7. 7

   In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.

8. 8

   In a large skillet heat butter over moderate heat until foam subsides and cook onions, stirring, until tender and pale golden.

9. 9

   Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.

10. 10

    Serve ragout garnished with parsley and zest.

* Per serving · 4 servings · Values may vary.