Root Vegetable Ragout

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

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  sweet carrots, washed and peeled
• 4  turnips, washed and peeled
• 2  parsnips, washed and peeled
• 12  white pearl onions, peeled
• 12  red pearl onions, peeled
• 1⁄2 teaspoon sherry wine vinegar
• 2  tablespoons unsalted butter
• 1  teaspoon  chopped tarragon
•  salt & freshly ground black pepper, to taste

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.