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    You are in: Home / Recipes / Vegetable Ragout With Fresh Herbs Recipe
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    Vegetable Ragout With Fresh Herbs

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    NcMysteryShopper's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 300°.
    2. 2
      In an enameled cast-iron casserole, bring water to a boil with the tarragon and thyme sprigs and 1 teaspoon of salt.
    3. 3
      Add pearl onions, cover and simmer over low heat until tender, about 8 minutes. Transfer onions to a large shallow baking dish.
    4. 4
      Add carrots to the simmering water, cover and cook until tender, about 8 minutes. Transfer to the shallow dish.
    5. 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. 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. 7
      Pour sauce over vegetables, toss and serve.

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    Ratings & Reviews:

    • on September 07, 2005

      55

      This recipe alone has convinced me to check out the cookbook. I halved the recipe and that seemed to work fine. I cut back on the butter by 1 1/2T and the sauce still tasted quite rich. I could drink the "sauce" for dinner all by itself. Then again the vegetables are to-die-for.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 2005

      55

      We love this! Elmo is right, the sequence of the vegetables in the water makes all the difference. Be sure not to overcook the zucchini as it will get mooshy, but still is tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2005

      55

      This was a bit time consuming but a brilliant way to cook veggies. Each veggie is cooked only as long as it needs to be & flavors the water which becomes a delicious sauce!! This will be forwarded to my mom who always has guests & will appear regularly on my table!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Ragout With Fresh Herbs

    Serving Size: 1 (305 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 119.1
     
    Calories from Fat 71
    60%
    Total Fat 7.9 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 20.3 mg
    6%
    Sodium 24.2 mg
    1%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 3.2 g
    13%
    Sugars 4.3 g
    17%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    fresh tarragon

    fresh thyme

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