Spring Vegetable Ragoût Recipe

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Ingredients:

Serving

1 lb leeks
1 lb fennel bulb (sometimes called anise)
1/4 lb fresh morels
1 lb baby turnips, trimmed and halved
1 lb baby carrots, trimmed
2 lb fresh fava beans, shelled (1 cup)
1 lb mixed fingerling or other small boiling potatoes
2 shallots
3/4 stick (6 tbsp) unsalted butter
3 cups chicken broth
1 1/2 tbsp freshly grated lemon zest
1/2 cup chopped mixed fresh tarragon , chives , and flat-leaf parsley
1/4 cup dry white wine
3/4 lb asparagus, trimmed and cut diagonally into 2-inch pieces
2 yellow bell peppers, coarsely chopped
accompaniments: crusty bread and parmesan shavings

Directions:

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.
Cooks' notes: ·Vegetables may be blanched 1 day ahead, patted dry, wrapped in paper towels, and kept in resealable plastic bags. ·Infused broth may be made 1 day ahead and cooled completely before being covered and chilled.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.78 Kcal (1749 kJ)
Calories from fat	27.06 Kcal
		% Daily Value*
Total Fat	3.01g	5%
Cholesterol	5.72mg	2%
Sodium	918.7mg	38%
Potassium	2535.99mg	54%
Total Carbs	84.64g	28%
Sugars	27.09g	108%
Dietary Fiber	20.58g	82%
Protein	15.54g	31%
Vitamin C	159.2mg	265%
Vitamin A	2.6mg	88%
Iron	37.9mg	211%
Calcium	329.1mg	33%

Amount Per 100 g
Calories	40.04 Kcal (168 kJ)
Calories from fat	2.59 Kcal
		% Daily Value*
Total Fat	0.29g	5%
Cholesterol	0.55mg	2%
Sodium	88.04mg	38%
Potassium	243.03mg	54%
Total Carbs	8.11g	28%
Sugars	2.6g	108%
Dietary Fiber	1.97g	82%
Protein	1.49g	31%
Vitamin C	15.3mg	265%
Vitamin A	0.3mg	88%
Iron	3.6mg	211%
Calcium	31.5mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.8

Points
10

PointsPlus

Good Points

fat free,
saturated fat free,
low sodium,
cholesterol free

Bad Points

High in Sodium

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