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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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John Besh's veggie ragout to be served with his zinfandel braised short ribs. (or anything else :) ) I cook the veggies longer than he does but thats my preference Ingredients:
2 sweet carrots, washed and peeled |
4 turnips, washed and peeled |
2 parsnips, washed and peeled |
12 white pearl onions, peeled |
12 red pearl onions, peeled |
1/2 teaspoon sherry wine vinegar |
2 tablespoons unsalted butter |
1 teaspoon chopped tarragon |
salt & freshly ground black pepper, to taste |
Directions:
1. Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.
2. Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less. Carefully remove from the blanching water with a slotted spoon and place into an ice water bath. Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.
3. To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon. Place the skillet over a medium-low flame and warm just moments before serving. Season with salt and pepper.
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