Free Recipe Spring Vegetable Ragout 2
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Spring Vegetable Ragout 2 Recipe
1 lb Thick asparagus; tough ends
-trimmed
Salt and white pepper
3 lg Artichokes; trimmed
; quartered
1 Lemon; Juice of
4 tb Butter
1/2 c Finely diced shallots;
-onions, or leeks
4 Sprigs thyme; chopped
2 ts Chopped tarragon or basil
1/2 c White wine
8 oz White mushrooms; sliced 1/4
-thick
1 ts Flour
1 c Fresh or frozen green peas
Spring Vegetable Ragout 2 Preparation
* Peel the asparagus stalks, then slice them diagonally, leaving the tips 2 to 3 inches long. If the tips are very thick, halve them lengthwise. Bring a quart of water to the boil and add 1 teaspoon salt. Blanch the slivered stalks until bright green and tender-firm, about 2 minutes. Scoop them out and rinse with cold water. Next, blanch the tips until tender-firm, about 4 minutes, then rinse and set aside. * Melt the butter in a 10 or 12-inch skillet or saute pan. When foamy, add the shallots, thyme, and half the tarragon. Cook over medium heat, stirring occasionally, for 3 to 4 minutes, then add the wine and simmer until it has reduced to a syrupy consistency. Add the mushrooms and 1 teaspoon salt. Raise the heat to high, and saute, stirring frequently, until they”ve given up their juices and become tender, after about 5 minutes. Add the artichokes to the pan, sprinkle the flour over the top and carefully fold it into the vegetables. Add 1 cup water or vegetable stock and simmer until the vegetables are heated through. * To finish the dish, add the asparagus and peas and continue cooking until they”re hot. Taste for salt and season with a little pepper. Add the remaining tarragon and serve. Recipe by: Vegetarian Cooking For Everyone-Deborah Madison Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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