Total Time
20mins
Prep 10 mins
Cook 10 mins

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 Nutrition

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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