Spring Vegetable Ragout

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Posted by: Faith

 

 

* Exported from MasterCook *

 

Spring Vegetable Ragout

 

Recipe By : Vegetarian Cooking For Everyone-Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Stews Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 pound thick asparagus -- tough ends trimmed

Salt and white pepper

3 large artichokes -- trimmed

-- quartered

Juice of 1 lemon

4 tablespoons butter

1/2 cup finely diced shallots, onions, or leeks

4 sprigs thyme -- chopped

2 teaspoons chopped tarragon or basil

1/2 cup white wine

8 ounces white mushrooms -- sliced 1/4 " thick

1 teaspoon flour

1 cup fresh or frozen green peas

 

* 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.

 

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