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.

CHICKEN RAGOUT



Chicken Ragout image

This chicken ragout main dish is an easy choice for dinner. Made with carrots, onion, mushrooms, and tomatoes and flavored with rosemary and thyme, it cooks in the slow cooker and is served over whole-wheat noodles.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Slow-Cooker Chicken Recipes

Time 8h28m

Number Of Ingredients 13

8 chicken thighs (about 3 1/2 pounds total), skinned
2 14.5-ounce can no-salt-added diced tomatoes, drained
3 cups 1-inch carrot slices or baby carrots
1 large onion, cut into wedges (1 cup)
⅓ cup reduced sodium chicken broth
2 tablespoons white wine vinegar
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
¼ teaspoon black pepper
8 ounces fresh button mushrooms, sliced
1 teaspoon olive oil
3 cups hot cooked whole-wheat noodles
1 sprig Snipped fresh parsley

Steps:

  • Place chicken thighs in a 3 1/2- or 4-quart slow cooker (see Tip). In a large bowl stir together tomatoes, carrots, onion, broth, vinegar, rosemary, thyme and pepper. Pour over chicken in cooker.
  • Cover and cook on low-heat setting for 8 to 10 hours.
  • Just before serving, in a large nonstick skillet cook and stir mushrooms in hot oil over medium-high heat for 8 to 10 minutes or until golden. Remove chicken from cooker. Remove chicken from bones; discard bones. Stir chicken and mushrooms into mixture in cooker. Serve chicken mixture over hot cooked noodles. If desired, sprinkle each serving with parsley.

Nutrition Facts : Calories 234 calories, Carbohydrate 33 g, Cholesterol 57.3 mg, Fat 4 g, Fiber 6.7 g, Protein 19.6 g, SaturatedFat 0.8 g, Sodium 163.1 mg, Sugar 7.2 g

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 RAGOUT



Spring Vegetable Ragout image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 9

1 pound jumbo asparagus, trimmed
Coarse salt and freshly ground black pepper
Juice of 1/2 lemon
8 baby artichokes, trimmed and quartered
2 tablespoons unsalted butter
1 shallot, minced
1 cup frozen peas, thawed
3 sprigs fresh thyme
1/4 cup chopped mixed herbs, such as mint and parsley

Steps:

  • Prepare an ice-water bath. Bring a large saucepan of water to a boil over high heat. Add salt, return to a boil and add asparagus. Cook until just tender, drain asparagus, and immediately transfer to ice-water bath to cool. Drain from ice water and set aside.
  • Bring a large saucepan of water and lemon juice to a boil over high heat. Add artichokes and cook until tender, about 15 minutes; drain.
  • In a large skillet, heat 1 tablespoon butter over medium-low heat. Add shallot and cook until softened, about 1 minutes. Add asparagus, artichokes, peas, thyme, and 2 tablespoons water. Bring to a simmer and cook until heated through. Remove thyme sprigs, season with salt and pepper, and stir in chopped herbs. Add remaining tablespoon butter and swirl until melted. Serve immediately.

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.

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