SPRING VEGETABLE RAGOûT
Categories Bean Vegetable Stew Vegetarian High Fiber Asparagus Fennel Leek White Wine Spring Healthy Tarragon Gourmet
Yield Serves 4
Number Of Ingredients 16
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.
SOFT-SHELL CRAB WITH LEMON HERB BUTTER AND SPRING VEGETABLE RAGOUT
Steps:
- Clean the crabs and remove the air sacs by lifting the bib on both sides. In a stainless bowl, add the milk and buttermilk and place the crabs in it to coat.
- In a bowl, whisk together the flour and salt and pepper, to taste.
- In a non-corrosive pan over high heat, add 2 tablespoons of water. Bring to a boil and gradually whisk in the butter, lowering the heat and whisking constantly until all is incorporated. Keep warm.
- Bring 4 saucepans of salted water to a boil. Blanche the haricots in one, the favas in another, the peas in a third and asparagus in a fourth. When just cooked, strain the vegetables and add each into separate ice water baths. Strain and reserve the haricots, peas and peel the favas, keeping cool. When favas are cooled, peel outer skin and reserve. Cut the asparagus on the bias.
- In a saute pan, add 1 ounce of the butter sauce and over medium heat, add the shallots. Sweat until transparent and add the garlic and cook 1 minute more. Saute the scallions (or pearl onions) and radishes until warmed through. They should still be crisp. Add the blanched favas, haricots verts, peas and roasted scallions or pearl onions and cook a few more minutes. Check salt and pepper and add savory. Keep warm.
- Preheat and oven to 375 degrees F.
- Remove the soft-shell crabs from the milk mixture and shake off excess. Dip into seasoned flour and shake off any excess.
- In a saute pan over medium heat, add the vegetable oil and when hot, add the soft-shells, top down. Saute about 2 minutes until brown and crisp and turn. Place in an oven for 2 to 3 minutes until cooked through. Remove from pan and wipe out, keeping crabs warm. Deglaze with the lemon juice, add the butter sauce, tarragon and chervil; do not boil.
- On 4 warm plates, place about 1/2-cup of the vegetable mixture and 1 soft-shell crab, surround with the butter herb sauce.
SPRING VEGETABLE RAGOûT WITH FRESH CHERVIL
Categories Herb Side Sauté Artichoke Asparagus Carrot Spring Sugar Snap Pea Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Fill medium bowl with cold water. Squeeze juice from lemon into bowl; add lemon. Cut off stem and top quarter from each artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Quarter each artichoke. Using small spoon, scoop out choke and any purple-tipped leaves. Transfer to lemon water.
- Heat oil in heavy large skillet over medium heat. Add onion; sauté until soft, about 5 minutes. Drain artichokes; add to skillet along with carrots. Cover; cook until vegetables are crisp-tender, stirring often, about 8 minutes. Add asparagus and sugar snap peas. Cover; cook until vegetables are tender, stirring and adding water by tablespoonfuls if vegetables begin to brown, about 8 minutes. Stir in chervil. Season with salt and pepper.
ITALIAN VEGETABLE RAGOUT
This dish was brought to our September 2007 potluck dinner by Ken Jaffe, our President. Several people requested the recipe, so we posted it here. NOTE: A member who made it said that she doubled the red pepper flakes, used 1 can of beans, used dried parsley, omitted the salt and pepper, and cooked it for an hour. Those changes are reflected in the recipe.
Provided by Vegetarian Network
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium heat in a large skillet.
- Add the onion, cover, and cook until softened, about 5 minutes.
- Uncover, add the wine, and cook until it evaporates.
- Add the zucchini, tomatoes, red pepper flakes, beans, and parsley.
- Cover and cook over medium-low heat for 20-60 minutes or until the vegetables are tender.
- Add the basil and season to taste with salt and pepper, if using.
- This ragout is especially good topped with cooked quinoa.
SPRING VEGETABLE RAGOUT
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 1012 milligrams, Sugar 10 grams, TransFat 0 grams
EASY SPRING VEGETABLE RAGOUT
Serve this light ragout over pasta, polenta, or tortellini to make it a main dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
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.
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- Fill medium bowl with cold water. Squeeze juice from lemon into bowl; add lemon. Cut off stem and top quarter from each artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Quarter each artichoke. Using small spoon, scoop out choke and any purple-tipped leaves. Transfer to lemon water.
- Heat oil in heavy large skillet over medium heat. Add onion; sauté until soft, about 5 minutes. Drain artichokes; add to skillet along with carrots. Cover; cook until vegetables are crisp-tender, stirring often, about 8 minutes. Add asparagus and sugar snap peas. Cover; cook until vegetables are tender, stirring and adding water by tablespoonfuls if vegetables begin to brown, about 8 minutes. Stir in chervil. Season with salt and pepper.
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