Vegetable Ragout

Something Extra

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Vegetable Ragout
1 lemon halved
6 baby artichokes
2 tbsp. extra virgin olive oil
3/4 cup red onion minced
12 baby carrots peeled, 1/4 in stem left intact
1/2 lb. thin asparagus spears trimmed and cut into 1-inch lengths (about 2 cups)
1/4 lb. sugar snap peas trimmed and halved crosswise (about 1 cup)
3 tbsp. fresh chervil or parsley chopped
Salt and pepper to taste freshly ground

Courtesy of Chef Ryan Scott and the California Milk Advisory Board.

Prep: 20 minutes Cook: about 20 minutes Serves: 6

1. Fill a medium bowl with cold water Squeeze juice from lemon into bowl; add lemon. Cut the stem and top quarter off each artichoke. Peel back dark green outer leaves and snap off at the base of the artichoke
until only pale green and yellow leaves
remain. Quarter each artichoke and scoop out choke and any purple-tipped leaves. Place in lemon water.?
2. Heat oil in large heavy skillet over medium heat. Add onion; sauté for 5 minutes or until soft. Drain artichokes; add to skillet with carrots. Cook, covered, for 8 minutes or until vegetables are crisp-tender, stirring often. Add asparagus and peas to skillet. Replace cover and cook for 8 minutes more or until vegetables are tender, stirring and adding
a few tablespoons of water if vegetables begin to brown. Season with salt and pepper to taste. 


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