Vegetable Ragout with Parmesan and Balsamic Vinegar

Name: Vegetable Ragout with Parmesan and Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces Parmesan cheese; 2 lemons, halved; 8 artichokes (about 9 to 12 ounces each); 28 baby carrots, greens trimmed (about 4 bunches); 1/4 cup olive oil; 24 cherry tomatoes (about 1 pound), halved; 12 ounces button mushrooms, halved; 1 10-ounce package frozen baby peas, thawed; 1 10-ounce package frozen baby lima beans, thawed; 1/4 cup (1/2 stick) unsalted butter; 2 tablespoons balsamic vinegar

Servings: persons

3 ounces Parmesan cheese
2 lemons, halved
8 artichokes (about 9 to 12 ounces each)
28 baby carrots, greens trimmed (about 4 bunches)
1/4 cup olive oil
24 cherry tomatoes (about 1 pound), halved
12 ounces button mushrooms, halved
1 10-ounce package frozen baby peas, thawed
1 10-ounce package frozen baby lima beans, thawed
1/4 cup (1/2 stick) unsalted butter
2 tablespoons balsamic vinegar

1
Using vegetable peeler, cut Parmesan into thin shavings.
2
Set aside.
3
Squeeze juice from lemons into large pot; add lemons.
4
Fill pot with water.
5
Cut stem and top 1/3 from 1 artichoke.
6
Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed.
7
Using small sharp knife, trim outside of base until smooth and no dark green areas remain.
8
Cut artichoke lengthwise into quarters.
9
Cut out choke from quarters.
10
Cut each quarter in half, making 1/2-inch wedges.
11
Place artichoke pieces in lemon water.
12
Repeat with remaining artichokes.
13
Cover pot and bring to boil.
14
Boil artichokes until tender, about 10 minutes.
15
Drain; set aside.
16
(Can be prepared 1 day ahead.
17
Cover and refrigerate.)
18
Cook 28 baby carrots in large pot of boiling water 5 minutes.
19
Drain carrots well.
20
(Carrots can be prepared 1 day ahead.
21
Cover and refrigerate.)
22
Heat 1/4 cup olive oil in heavy large pot over medium-high heat.
23
Add tomatoes and mushrooms.
24
Saute until tomatoes and mushrooms release juices, about 8 minutes.
25
Add artichokes, carrots, baby peas and lima beans.
26
Cook until lima beans and peas are tender and juices thicken slightly, stirring often, about 10 minutes.
27
Add 1/4 cup butter and stir until melted.
28
Season vegetables to taste with salt and pepper.
29
Transfer ragout to large bowl.
30
Toss with balsamic vinegar and sprinkle with Parmesan shavings.

808

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 ounces Parmesan cheese, 2 lemons, halved, 8 artichokes (about 9 to 12 ounces each), 28 baby carrots, greens trimmed (about 4 bunches), and more.

Yes, Vegetable Ragout with Parmesan and Balsamic Vinegar 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.

That's it — enjoy your meal!