Vegetable Ragout With Fresh Herbs |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe is the inspiration of Chef Tower - from the time spent cooking with culinary genius Richard Olney in France. No better appreciation of vegetables can be found than in Olney's book Simple French Food, Tower says. Ingredients:
6 cups water |
1 sprig fresh tarragon |
1 teaspoon tarragon, minced |
1 sprig fresh thyme |
kosher salt |
1 lb white pearl onion, peeled |
3 medium carrots, peeled and cut into 2-by-1/3-inch sticks |
1 lb french haricots vert or 1 lb thin green beans |
6 small zucchini, halved lengthwise |
1 red bell pepper, cut into 2-by-1/3-inch strips |
1 yellow bell pepper, cut into 2-by-1/3-inch strips |
1/2 cup cold unsalted butter, cut into tablespoons |
2 tablespoons flat leaf parsley, chopped |
2 tablespoons chives, minced |
1 large garlic clove, minced |
fresh ground pepper |
Directions:
1. Preheat the oven to 300°.
2. In an enameled cast-iron casserole, bring water to a boil with the tarragon and thyme sprigs and 1 teaspoon of salt.
3. Add pearl onions, cover and simmer over low heat until tender, about 8 minutes. Transfer onions to a large shallow baking dish.
4. Add carrots to the simmering water, cover and cook until tender, about 8 minutes. Transfer to the shallow dish.
5. Repeat with the haricots verts (about 4 minutes) followed by the zucchini (about 3 minutes), and, finally, the red and yellow peppers (about 3 minutes). Cover the vegetables with foil and keep warm in the oven.
6. Boil the vegetable cooking liquid over high heat for about 5 minutes, until it is reduced to one cup. Remove from heat and whisk in butter, 1 tablespoon at a time. Stir in minced tarragon, parsley, chives and garlic. Season with salt and pepper.
7. Pour sauce over vegetables, toss and serve.
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