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Categories: Main courses, Vegetables, Vegetarian

Spring ragout of asparagus and baby parsnips

Long ago, back in the dawn of human prehistory (or so I imagine), people made the discovery that separates us from rabbits. And if you, in this just-arrived season of sweet, tender, bursting-with-flavor baby vegetables, can be just a tiny ... Read more

Total time: 30 minutes | Serves 4
  • 16 pencil-thin baby parsnips, peeled and trimmed
  • 20 (about 1/4 pound) pencil-thin baby asparagus
  • 16 pencil-thin baby white onions
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped chives (optional)

Step 1Blanch the parsnips in boiling salted water 1 to 2 minutes. Remove them from the water with a slotted spoon. Reserve the water.

Step 2Trim the lower third of the asparagus spears. Bring the water back to a boil; blanch the asparagus 1 minute. Remove from the water with a slotted spoon.

Step 3Trim the tops and root ends from the baby onions to make 3- to 4-inch pieces. Blanch them in the same boiling water for 30 seconds and remove.

Step 4Heat the butter in a large skillet over medium-low heat. Add the blanched parsnips, asparagus and onions. Season with salt and pepper and cook 2 to 3 minutes, stirring occasionally.

Step 5Add the water and simmer over medium-low heat until the vegetables are tender, about 5 minutes.

Step 6Stir in the lemon juice and chives, if using, and serve.

Each serving:
134 calories; 2 grams protein; 20 grams carbohydrates; 4 grams fiber; 6 grams fat; 4 grams saturated fat; 15 mg. cholesterol; 158 mg. sodium.
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