Autumn Vegetable Ragout
Autumn Vegetable Ragout takes roughly 1 hour and 50 minutes from beginning to end. One portion of this dish contains roughly 7g of protein, 23g of fat, and a total of 484 calories. For $3.32 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. 6 people were glad they tried this recipe. Head to the store and pick up baby beets, water, cipollini onions, and a few other things to make it today. It works well as a side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Leites Culinaria. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is pretty good. If you like this recipe, you might also like recipes such as Autumn Vegetable Ragout with Soft Polenta, Autumn Ragout, and Autumn Ragout with Roasted Vegetables.
Servings: 4
Preparation duration: 60 minutes
Cooking duration: 50 minutes
Ingredients:
4 baby beets (preferably in varying colors), washed, stems trimmed to 1/2 inch
4 baby carrots
8 cipollini onions, peeled
4 fingerling potatoes, scrubbed, quartered lengthwise, and cooked in boiling salted water until tender
1/2 Granny Smith apple, peeled, cored, and cut into 8 wedges
Pinch granulated sugar
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
About 4 tablespoons extra-virgin olive oil
1 large parsnip, peeled, halved lengthwise, cut into 2-inch lengths, and cooked in boiling salted water until tender
8 yellow or red pearl onions, blanched in boiling water for 1 minute, trimmed, and peeled
Sherry vinegar
2 small turnips, peeled, quartered, and cooked in boiling salted water until tender
3 tablespoons unsalted butter
About 2 1/2 cups water
Equipment:
oven
baking pan
aluminum foil
sauce pan
frying pan
bowl
Cooking instruction summary:
1. Preheat the oven to 375°F (190°C).2. Place the beets in a small baking pan and season them with about 2 tablespoons olive oil, a splash of sherry vinegar, and salt and pepper. Cover with foil and bake until tender, 25 to 35 minutes. Let cool. Slip the skins off the roasted beets and discard. Cut the beets into quarters and trim the ends.3. Meanwhile, in a large saucepan over medium heat, combine the cipollini onions, pearl onions, carrots, 1 tablespoon butter, sugar, and salt to taste. Add just enough water to the pan to sorta halfway submerge the vegetables and bring to a simmer. Cook until the vegetables are tender and glazed, about 15 minutes; if the liquid evaporates before the veggies turn tender, add a splash more water and continue cooking.4. Add the apples to the vegetables in the pan and cook for another 3 minutes. Add the potatoes, turnips, parsnips, and beets, and warm thoroughly. There should be 3 to 4 tablespoons of the liquid remaining; add a little water if necessary. Drizzle with the remaining 2 tablespoons olive oil, the lemon juice, and 1 tablespoon sherry vinegar. Stir in the remaining 2 tablespoons butter until melted, then taste and adjust the amount of oil, juice, vinegar, salt, and pepper accordingly.5. Spoon the ragout and its juices into shallow bowls.
Step by step:
1. Preheat the oven to 375°F (190°C).
2. Place the beets in a small baking pan and season them with about 2 tablespoons olive oil, a splash of sherry vinegar, and salt and pepper. Cover with foil and bake until tender, 25 to 35 minutes.
3. Let cool. Slip the skins off the roasted beets and discard.
4. Cut the beets into quarters and trim the ends.
5. Meanwhile, in a large saucepan over medium heat, combine the cipollini onions, pearl onions, carrots, 1 tablespoon butter, sugar, and salt to taste.
6. Add just enough water to the pan to sorta halfway submerge the vegetables and bring to a simmer. Cook until the vegetables are tender and glazed, about 15 minutes; if the liquid evaporates before the veggies turn tender, add a splash more water and continue cooking.
7. Add the apples to the vegetables in the pan and cook for another 3 minutes.
8. Add the potatoes, turnips, parsnips, and beets, and warm thoroughly. There should be 3 to 4 tablespoons of the liquid remaining; add a little water if necessary.
9. Drizzle with the remaining 2 tablespoons olive oil, the lemon juice, and 1 tablespoon sherry vinegar. Stir in the remaining 2 tablespoons butter until melted, then taste and adjust the amount of oil, juice, vinegar, salt, and pepper accordingly.
10. Spoon the ragout and its juices into shallow bowls.
Nutrition Information:
covered percent of daily need
