Vegetable Ragout With Fresh Herbs
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
12
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
- Preheat the oven to 300°.
- In an enameled cast-iron casserole, bring water to a boil with the tarragon and thyme sprigs and 1 teaspoon of salt.
- Add pearl onions, cover and simmer over low heat until tender, about 8 minutes. Transfer onions to a large shallow baking dish.
- Add carrots to the simmering water, cover and cook until tender, about 8 minutes. Transfer to the shallow dish.
- 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.
- 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.
- Pour sauce over vegetables, toss and serve.
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RECIPE SUBMITTED BY
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