Root Vegetable Ragout

1. 1

   Thinly slice the onions.

2. 2

   Peel and slice the carrots 1/4 inch thick.

3. 3

   Peel the turnips and potatoes and cut them into 3/4-inch cubes.

4. 4

   Heat the oil in a medium-size saucepan over high heat until shimmering.

5. 5

   Add the onions and saute until they sizzle and begin to wilt, about 2 minutes.

6. 6

   Reduce the heat to low and cook covered until the onions are soft and begin to turn golden, about 5 minutes.

7. 7

   Stir in the vegetables, saffron, white wine, broth, and raisins.

8. 8

   Simmer covered over low heat until the potatoes are tender, 30 to 35 minutes.

9. 9

   Season to taste with salt and pepper and serve hot.

No additional tips available.