Easy Spring Vegetable Ragout Recipes

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EASY SPRING VEGETABLE RAGOUT



Easy Spring Vegetable Ragout image

Serve this light ragout over pasta, polenta, or tortellini to make it a main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

3 medium leeks, white and pale-green parts only, halved lengthwise and thinly sliced into half moons (about 2 cups)
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
12 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
1 cup water
6 ounces sugar snap peas, cut into 1-inch pieces (about 1 1/2 cups)
8 radishes, quartered
1 teaspoon Dijon mustard
1 tablespoon unsalted butter
1 tablespoon minced fresh herbs, such as chives and tarragon

Steps:

  • Soak leeks in cold water for 5 minutes; lift out and drain. Repeat until no grit remains on bottom of bowl. Set aside.
  • Heat oil in a large skillet over medium-highheat. Add leeks and salt and sauteuntil leeks are tender, about 2 minutes. Stirin asparagus, then water. Simmer coveredfor 2 minutes. Add snap peas and radishes,cover, and simmer for 2 minutes more.
  • Stir in mustard until well combined, then swirl in butter and herbs. Serve immediately.

SPRING VEGETABLE RAGOûT



Spring Vegetable Ragoût image

Categories     Bean     Vegetable     Stew     Vegetarian     High Fiber     Asparagus     Fennel     Leek     White Wine     Spring     Healthy     Tarragon     Gourmet

Yield Serves 4

Number Of Ingredients 16

1 pound leeks
1pound fennel bulb (sometimes called anise)
1/4 pound fresh morels
1 pound baby turnips, trimmed and halved
1 pound baby carrots, trimmed
2 pound fresh fava beans, shelled (1 cup)
1 pound mixed fingerling or other small boiling potatoes
2 shallots
3/4 stick (6 tablespoons) unsalted butter
3 cups chicken broth
1 1/2 tablespoons freshly grated lemon zest
1/2 cup chopped mixed fresh tarragon, chives, and flat-leaf parsley
1/4 cup dry white wine
3/4 pound asparagus, trimmed and cut diagonally into 2-inch pieces
2 yellow bell peppers, coarsely chopped
Accompaniments: crusty bread and parmesan shavings

Steps:

  • Chop white and pale-green parts of leeks and wash well in a bowl of cold water. Lift leeks from water with a slotted spoon and transfer to a colander to drain. Trim fennel stalks flush with bulb and remove any discolored areas of bulb. Halve bulb lengthwise and cut each half crosswise into 1/2-inch-thick slices, discarding cores. Halve or quarter larger morels lengthwise, leaving smaller ones whole.
  • Cook turnips in a 6-quart heavy pot of salted boiling water until crisp-tender, about 2 minutes. Transfer turnips with slotted spoon to a large bowl of ice water to stop cooking. (Keep water boiling.) Boil carrots until crisp-tender, about 3 minutes, and transfer with slotted spoon to ice water. Boil fava beans until crisp-tender, about 2‚ minutes, and transfer with slotted spoon to ice water. Gently boil potatoes until almost tender, about 15 minutes, and drain in colander. Rinse under cold running water. Drain blanched vegetables and gently peel outer skins from fava beans. Halve potatoes.
  • Cook shallots, leeks, and salt and pepper to taste in 3 tablespoons butter in pot over moderately low heat, stirring, until softened. Add broth, zest, and 1/4 cup herbs and simmer, covered, 10 minutes. Pour mixture through a fine sieve into a bowl, pressing on solids. Discard solids and reserve broth.
  • Cook morels in remaining 3 tablespoons butter in cleaned pot over moderate heat, stirring, until softened, about 3 minutes. Add wine and simmer until reduced to about 1 tablespoon, about 3 minutes. Add fennel, asparagus, bell peppers, and reserved broth, then simmer, covered, until vegetables are crisp-tender, about 4 minutes. Gently stir in blanched vegetables and simmer until all vegetables are just tender, about 4 minutes.
  • Serve ragout sprinkled with remaining 1/4 cup herbs.

BASIC VEGETABLE RAGOUT



Basic Vegetable Ragout image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced
1 medium zucchini, medium diced
1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced
1 28-ounce can plum tomatoes, chopped, juice reserved
1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced
1 cup brown rice, cooked in 3 cups salted water
1/2 cup grated Parmesan cheese

Steps:

  • In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

SPRING VEGETABLE RAGOUT



Spring Vegetable Ragout image

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 pound sugar snap peas
1 pound slender but not pencil-thin asparagus
1 lemon, halved
1/2 pound baby artichokes (about 12)
4 tablespoons extra virgin olive oil
1 bunch scallions, trimmed and chopped
1 cup well-flavored chicken stock, approximately
1 1/2 tablespoons fresh thyme sprigs
Salt and freshly ground black pepper
1/2 tablespoon finely chopped parsley

Steps:

  • Break off the stem ends of the sugar snap peas, and pull off the strings. Set aside.
  • Rinse the asparagus, and snap off the ends where they break naturally. Cut the stalks in thirds. Set aside.
  • Squeeze the lemon into a bowl of water large enough to hold the artichokes, and put the squeezed halves in the bowl. Trim the stem ends of the artichokes, and slice about 1/4 inch off the tops. Pull off one or two layers of the outer leaves, slice the artichokes in half lengthwise and drop them into the bowl of acidulated water.
  • Place a large, heavy saute pan or skillet over high heat. Add 2 tablespoons olive oil and half the scallions. Saute until they soften, then add the peas and stir-fry until they begin to turn bright green. Add the asparagus, and continue to stir-fry about 3 minutes, until asparagus turns bright green. Remove vegetables from pan.
  • Add another tablespoon of the oil, the remaining scallions and the artichokes. Stir-fry over high heat for 2 to 3 minutes, until the artichokes barely start to brown. Add the chicken stock and thyme, reduce heat to low, cover and simmer until the artichokes are tender, about 20 minutes. Return the peas and asparagus to the pan, and cook, uncovered, over medium heat until the peas and the artichokes are also tender, about 5 minutes longer. There should be enough liquid in the pan to moisten the vegetables. If not, add a little more stock.
  • Stir in the remaining oil, season to taste with salt and pepper, dust with parsley and serve.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 5 grams

SPRING VEGETABLE RAGOUT



Spring Vegetable Ragout image

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 tablespoons butter
2 bunches baby carrots, peeled, with 1/2 inch of stem left
2 bunches baby onions or scallions, trimmed, leaving 1 inch of green
6 ounces small creamer potatoes, sliced thin
1 medium head fennel, trimmed, quartered, cored and sliced 1/4-inch thick
Salt
2 cups well-seasoned vegetable stock
1/2 cup shelled peas (1/2 pound in pod)
1/2 cup shelled, peeled fresh fava beans (10 ounces in pod)
1/2 pound asparagus, ends snapped off, stalks peeled and cut in 1/2-inch pieces
1 tablespoon minced fresh chives
1 tablespoon minced flat-leaf parsley
Freshly ground black pepper to taste

Steps:

  • Place 3 tablespoons butter in 3-quart saucepan over medium heat. When melted, add carrots, onions, potatoes, fennel and a generous pinch of salt. Cover and cook 5 minutes.
  • Add vegetable stock and bring to a simmer. Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.
  • Add remaining butter in bits, then chives and parsley. Check seasoning and serve in shallow soup plates.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 1012 milligrams, Sugar 10 grams, TransFat 0 grams

SPRING VEGETABLE RAGOûT WITH BROWN BUTTER COUSCOUS



Spring Vegetable Ragoût With Brown Butter Couscous image

The amazingly flavorful couscous here is the result of a trick from the chef Mourad Lahlou, whose San Francisco restaurants, Aziza (currently closed) and Mourad, feature a modernist approach to Moroccan cuisine. Freshly steamed couscous is tossed with sizzling brown butter, lots of chopped preserved lemon and a splash of saffron. It is seriously good with just about anything, especially seasonal vegetable ragoûts. (Saucy braises of lamb, chicken or fish also pair well with it.) The recipe below uses spring vegetables, but you can substitute others throughout the year.

Provided by David Tanis

Categories     dinner, grains and rice, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 teaspoon kosher salt
2 cups fine quick-cooking couscous
6 tablespoons cold unsalted butter, cut into small pieces (3/4 stick)
1 small preserved lemon, rinsed, peel and pulp chopped fine, seeds discarded
1 large pinch of saffron, crumbled into 1/2 cup warm water and left to steep at least 5 minutes
2 cups roughly chopped cilantro leaves and tender stems, plus a few sprigs for garnish (from about 2 bunches)
1/2 teaspoon kosher salt
1 large Serrano chile, cut into 1/4-inch chunks
1/4 cup extra-virgin olive oil
2 tablespoons lime or lemon juice (from 1 lime or lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 medium onion, diced (about 1 cup)
1 medium leek, white and tender green parts, diced (about 1 cup)
Kosher salt and black pepper
3 medium zucchini, cut into 1-inch pieces (about 3 cups)
1 pound asparagus, tough ends discarded and cut into 1-inch pieces (about 3 cups)
1 pound fresh peas in the pod, shucked (1 1/2 cups)
3 pounds fresh fava beans in the pod, shucked and peeled (about 1 cup), optional
10 ounces baby spinach or mizuna greens (about 10 cups)

Steps:

  • In a medium saucepan, bring 2 1/2 cups water to a rapid boil. Add salt and couscous, stirring as water returns to boil. Turn down heat to a bare simmer, cover and cook for 5 minutes. Turn off heat and leave covered for 10 minutes. Dump couscous on a baking sheet or large platter, and spread out. Taste for salt and add more if necessary. Fluff, smash any large clumps and leave to cool, uncovered.
  • Set up a steamer with a fine mesh basket, with water simmering on low heat, for eventual steaming of couscous. About 30 minutes before serving, put couscous in the steamer basket and raise heat to maintain a rapid simmer. Do not cover. (This extra steaming step produces lighter, fluffier couscous.)
  • Make the green sauce: Put cilantro, salt, Serrano chile and olive oil in a blender or food processor. Pulse briefly, then purée into a paste. Add 1/4 cup water, and purée again. Taste and adjust seasoning. Transfer to a small bowl and stir in lime juice.
  • Make the ragoût: Put 2 tablespoons olive oil in a deep, wide skillet or Dutch oven over medium-high heat. When oil is hot, add coriander and cumin. Let sizzle for a few seconds, then onions and cook, stirring, until beginning to soften, about 5 minutes.
  • Add leeks and season well with salt and pepper. Stir and cook onion-leek mixture until leeks are soft but still bright green, about 5 minutes.
  • Add zucchini, season with salt and stir to coat. Add 3 cups water, raise heat to a boil, cover and cook for 2 minutes. Add asparagus and peas, cover and cook for another 2 minutes.
  • Add favas, if using, and spinach, cover and cook 1 minute. Turn off heat. (Spinach will continue to cook.)
  • Finish the couscous: Set a wide skillet over high heat. When pan is hot, add cold butter and let it sizzle and foam, turning rust-brown but no darker. Add preserved lemon and the saffron and its water to stop the browning. Turn off heat. Add hot couscous to pan and stir to incorporate all elements. Transfer to a warm serving bowl.
  • Gently fold vegetables together, then lift from pot and transfer to a deep serving platter, using tongs or slotted spoon. Stir 2 tablespoons green sauce into liquid remaining in pot, then spoon liquid over vegetables. Garnish with cilantro sprigs. Pass remaining green sauce at the table.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 15 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 948 milligrams, Sugar 10 grams, TransFat 0 grams

SPRING VEGETABLE RAGOûT



Spring Vegetable Ragoût image

Categories     Soup/Stew     Vegetable     Side     Vegetarian     Mint     Pea     Carrot     Squash     Spring     Healthy     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 14

1/2 pound fiddleheads,* cleaned (procedure follows)
1/2 pound "baby" pattypan squash,* trimmed
1/2 pound baby carrots, trimmed
3/4 cup shelled fresh peas
1/2 stick (1/4 cup) unsalted butter
1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
2 thyme sprigs
1 bay leaf
1 cup chicken broth
1/4 pound fresh morels,* washed well, patted dry, and trimmed
3 tablespoons minced fresh parsley leaves
1 1/2 tablespoons minced fresh mint leaves
1 large garlic clove, minced
*available seasonally at specialty produce markets and some supermarkets

Steps:

  • In a kettle of boiling salted water boil the fiddleheads for 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the squash and the carrots for 3 minutes, or until they are crisp-tender, transfer the vegetables with the slotted spoon to the bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.
  • In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf, 1/4 cup of the broth, and salt and pepper to taste and simmer the mixture, covered, for 5 minutes. Add the morels, halved lengthwise or sliced crosswise, and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic, simmer the ragout, covered, for 1 minute, and stir in the remaining 2 tablespoons butter, cut into bits, stirring until the butter is just melted. Discard the bay leaf and season the ragout with salt and pepper.
  • To clean fresh-picked fiddleheads:
  • Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.

8 VEGETABLE RAGOUT



8 Vegetable Ragout image

Make and share this 8 Vegetable Ragout recipe from Food.com.

Provided by Chef lanmar

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 large sliced onion
1 large sliced carrot
2 minced garlic cloves
1 tablespoon vegetable oil
1 thickly sliced celery
2 cups sliced mushrooms
1 (19 ounce) can undrained Italian stewed tomatoes
1/4 teaspoon pepper
hot pepper sauce
1 (19 ounce) can romano beans or 1 (19 ounce) can kidney beans
1 cup corn kernel
1/4 cup chopped fresh parsley (optional)

Steps:

  • Saute onion, carrot, garlic in vegetable for 5 minutes.
  • Stir in celery and mushrooms and saute til soft.
  • Add tomatoes, pepper, hot sauce and beans.
  • Bring to a boil. Cover and simmer, stirring often, about 20 minutes.
  • Add corn and when hot again stir in parsley and serve.

Nutrition Facts : Calories 156.2, Fat 4.3, SaturatedFat 0.6, Sodium 671.3, Carbohydrate 29.1, Fiber 6, Sugar 9.1, Protein 5.3

VEGETABLE RAGOUT



Vegetable Ragout image

Make and share this Vegetable Ragout recipe from Food.com.

Provided by MsBindy

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
2 garlic cloves, minced
2 cups onions, chopped
2 medium carrots, sliced in 1/2 pieces
4 medium celery ribs, chopped
1 1/2 cups cut green beans
2 bay leaves
1 pinch dried thyme
1 1/2 cups dry red wine
1 1/2 cups zucchini, sliced
1 lb sliced mushrooms
2 medium potatoes, cut into chunks
2 tablespoons tamari soy sauce
1/2 teaspoon salt
1 cup vegetable stock
3 tablespoons tomato paste
1 teaspoon Dijon mustard
1 tablespoon vinegar
1 tablespoon molasses
1 pinch black pepper
1 teaspoon dried basil

Steps:

  • Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
  • Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
  • Reduce heat, cover, and simmer for 5 minutes.
  • Add the zucchini and mushrooms.
  • Combine the sauce ingredients and then stir the sauce into the vegetables.
  • Simmer about 30 minutes until the vegetables are tender.
  • While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
  • Drain and add them to the ragout a few minutes before serving.

Nutrition Facts : Calories 345.6, Fat 7.8, SaturatedFat 1.1, Sodium 1113.2, Carbohydrate 48, Fiber 8.4, Sugar 14.5, Protein 9.8

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