Vegetable Ragout With Fresh Herbs Recipe

Name: Vegetable Ragout With Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1 sprig fresh tarragon; 1 teaspoon tarragon, minced; 1 sprig fresh thyme; kosher salt; 1 lb white pearl onion, peeled; 3 medium carrots, peeled and cut into 2-by-1/3-inch sticks; 1 lb French haricots vert or 1 lb thin green beans; 6 small zucchini, halved lengthwise; 1 red bell pepper, cut into 2-by-1/3-inch strips; 1 yellow bell pepper, cut into 2-by-1/3-inch strips; ½ cup cold unsalted butter, cut into tablespoons; 2 tablespoons flat leaf parsley, chopped; 2 tablespoons chives, minced; 1 large garlic clove, minced; fresh ground pepper

Servings: persons

6 cups water
1 sprig fresh tarragon
1 teaspoon tarragon, minced
1 sprig fresh thyme
kosher salt
1 lb white pearl onion, peeled
3 medium carrots, peeled and cut into 2-by-1/3-inch sticks
1 lb French haricots vert or 1 lb thin green beans
6 small zucchini, halved lengthwise
1 red bell pepper, cut into 2-by-1/3-inch strips
1 yellow bell pepper, cut into 2-by-1/3-inch strips
½ cup cold unsalted butter, cut into tablespoons
2 tablespoons flat leaf parsley, chopped
2 tablespoons chives, minced
1 large garlic clove, minced
fresh ground pepper

1
Preheat the oven to 300.
2
In an enameled cast-iron casserole, bring water to a boil with the tarragon and thyme sprigs and 1 teaspoon of salt.
3
Add pearl onions, cover and simmer over low heat until tender, about 8 minutes.
4
Transfer onions to a large shallow baking dish.
5
Add carrots to the simmering water, cover and cook until tender, about 8 minutes.
6
Transfer to the shallow dish.
7
Repeat with the haricots verts (about 4 minutes) followed by the zucchini (about 3 minutes), and, finally, the red and yellow peppers (about 3 minutes).
8
Cover the vegetables with foil and keep warm in the oven.
9
Boil the vegetable cooking liquid over high heat for about 5 minutes, until it is reduced to one cup.
10
Remove from heat and whisk in butter, 1 tablespoon at a time.
11
Stir in minced tarragon, parsley, chives and garlic.
12
Season with salt and pepper.
13
Pour sauce over vegetables, toss and serve.

381

kcal

Calories

Fat

Carbs

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 16 ingredients. The key ingredients include: 6 cups water, 1 sprig fresh tarragon, 1 teaspoon tarragon, minced, 1 sprig fresh thyme, and more.

Yes, Vegetable Ragout With Fresh Herbs falls under the Vegetarian 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.

Vegetable Ragout With Fresh Herbs

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