Easy Spring Vegetable Ragout Food

EASY SPRING VEGETABLE RAGOUT

Steps:

• Soak leeks in cold water for 5 minutes; lift out and drain. Repeat until no grit remains on bottom of bowl. Set aside.
• Heat oil in a large skillet over medium-highheat. Add leeks and salt and sauteuntil leeks are tender, about 2 minutes. Stirin asparagus, then water. Simmer coveredfor 2 minutes. Add snap peas and radishes,cover, and simmer for 2 minutes more.
• Stir in mustard until well combined, then swirl in butter and herbs. Serve immediately.

SPRING VEGETABLE RAGOûT

Steps:

• Chop white and pale-green parts of leeks and wash well in a bowl of cold water. Lift leeks from water with a slotted spoon and transfer to a colander to drain. Trim fennel stalks flush with bulb and remove any discolored areas of bulb. Halve bulb lengthwise and cut each half crosswise into 1/2-inch-thick slices, discarding cores. Halve or quarter larger morels lengthwise, leaving smaller ones whole.
• Cook turnips in a 6-quart heavy pot of salted boiling water until crisp-tender, about 2 minutes. Transfer turnips with slotted spoon to a large bowl of ice water to stop cooking. (Keep water boiling.) Boil carrots until crisp-tender, about 3 minutes, and transfer with slotted spoon to ice water. Boil fava beans until crisp-tender, about 2‚ minutes, and transfer with slotted spoon to ice water. Gently boil potatoes until almost tender, about 15 minutes, and drain in colander. Rinse under cold running water. Drain blanched vegetables and gently peel outer skins from fava beans. Halve potatoes.
• Cook shallots, leeks, and salt and pepper to taste in 3 tablespoons butter in pot over moderately low heat, stirring, until softened. Add broth, zest, and 1/4 cup herbs and simmer, covered, 10 minutes. Pour mixture through a fine sieve into a bowl, pressing on solids. Discard solids and reserve broth.
• Cook morels in remaining 3 tablespoons butter in cleaned pot over moderate heat, stirring, until softened, about 3 minutes. Add wine and simmer until reduced to about 1 tablespoon, about 3 minutes. Add fennel, asparagus, bell peppers, and reserved broth, then simmer, covered, until vegetables are crisp-tender, about 4 minutes. Gently stir in blanched vegetables and simmer until all vegetables are just tender, about 4 minutes.
• Serve ragout sprinkled with remaining 1/4 cup herbs.

SPRING VEGETABLE RAGOUT

Steps:

• Break off the stem ends of the sugar snap peas, and pull off the strings. Set aside.
• Rinse the asparagus, and snap off the ends where they break naturally. Cut the stalks in thirds. Set aside.
• Squeeze the lemon into a bowl of water large enough to hold the artichokes, and put the squeezed halves in the bowl. Trim the stem ends of the artichokes, and slice about 1/4 inch off the tops. Pull off one or two layers of the outer leaves, slice the artichokes in half lengthwise and drop them into the bowl of acidulated water.
• Place a large, heavy saute pan or skillet over high heat. Add 2 tablespoons olive oil and half the scallions. Saute until they soften, then add the peas and stir-fry until they begin to turn bright green. Add the asparagus, and continue to stir-fry about 3 minutes, until asparagus turns bright green. Remove vegetables from pan.
• Add another tablespoon of the oil, the remaining scallions and the artichokes. Stir-fry over high heat for 2 to 3 minutes, until the artichokes barely start to brown. Add the chicken stock and thyme, reduce heat to low, cover and simmer until the artichokes are tender, about 20 minutes. Return the peas and asparagus to the pan, and cook, uncovered, over medium heat until the peas and the artichokes are also tender, about 5 minutes longer. There should be enough liquid in the pan to moisten the vegetables. If not, add a little more stock.
• Stir in the remaining oil, season to taste with salt and pepper, dust with parsley and serve.

BASIC VEGETABLE RAGOUT

Steps:

• In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

SPRING VEGETABLE RAGOUT

Steps:

• Fill a bowl with water, squeeze in the juice from the lemon, and drop in the peel. Trim the artichokes, halve or quarter (depending on size), and drop in the water until ready to use. (If using globe artichokes, cut the trimmed hearts into eights.)
• Melt the butter in a sauté pan. Add the bacon and brown it, 5 minutes. Drain the artichokes and add to the pan, along with the carrots and onions. Season with salt and pepper. Pour over the stock. Cover and cook until tender, 7 to 10 minutes. Uncover and add the favas or peas until tender, approx. a minute. (If the liquid is all gone, you could add a splash more stock.) Stir in the crème fraîche. Taste and adjust the seasonings, adding lemon juice to taste. Serve hot, sprinkled with chopped coriander or tarragon for garnish.

VEGETABLE RAGOUT

Steps:

• Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
• Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
• Reduce heat, cover, and simmer for 5 minutes.
• Add the zucchini and mushrooms.
• Combine the sauce ingredients and then stir the sauce into the vegetables.
• Simmer about 30 minutes until the vegetables are tender.
• While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
• Drain and add them to the ragout a few minutes before serving.

HARVEST VEGETABLE RAGOUT

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium high heat.
• Combine squash and next 5 ingredients (squash through garlic) and sauté for 8 minutes or until lightly browned, stirring frequently.
• Add bay leaves and thyme sprigs, and stir in tomato paste.
• Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
• Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender.
• Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
• Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt.
• Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.

SPRING VEGETABLE RAGOUT

Steps:

• Prepare an ice-water bath. Bring a large saucepan of water to a boil over high heat. Add salt, return to a boil and add asparagus. Cook until just tender, drain asparagus, and immediately transfer to ice-water bath to cool. Drain from ice water and set aside.
• Bring a large saucepan of water and lemon juice to a boil over high heat. Add artichokes and cook until tender, about 15 minutes; drain.
• In a large skillet, heat 1 tablespoon butter over medium-low heat. Add shallot and cook until softened, about 1 minutes. Add asparagus, artichokes, peas, thyme, and 2 tablespoons water. Bring to a simmer and cook until heated through. Remove thyme sprigs, season with salt and pepper, and stir in chopped herbs. Add remaining tablespoon butter and swirl until melted. Serve immediately.

SPRING VEGETABLE RAGOUT

Steps:

• Place 3 tablespoons butter in 3-quart saucepan over medium heat. When melted, add carrots, onions, potatoes, fennel and a generous pinch of salt. Cover and cook 5 minutes.
• Add vegetable stock and bring to a simmer. Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.
• Add remaining butter in bits, then chives and parsley. Check seasoning and serve in shallow soup plates.

SUMMER VEGETABLE RAGOUT

Steps:

• Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
• Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.

SPRING VEGETABLE RAGOûT

Steps:

• In a kettle of boiling salted water boil the fiddleheads for 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the squash and the carrots for 3 minutes, or until they are crisp-tender, transfer the vegetables with the slotted spoon to the bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.
• In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf, 1/4 cup of the broth, and salt and pepper to taste and simmer the mixture, covered, for 5 minutes. Add the morels, halved lengthwise or sliced crosswise, and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic, simmer the ragout, covered, for 1 minute, and stir in the remaining 2 tablespoons butter, cut into bits, stirring until the butter is just melted. Discard the bay leaf and season the ragout with salt and pepper.
• To clean fresh-picked fiddleheads:
• Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.