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Categories: Best recipes, Vegetables

Spring vegetable ragout

Self-control is never one of my strong suits, but I can resist out-of-season food as easily as a teetotaler tunes out Robert Parker. There are a dozen reasons why, but the most basic is simply the pleasure principle. Abstinence does ... Read more

Total time: 40 minutes, plus shelling and hulling time | Serves 8 to 10
Note: Be sure to remove the outer pod and inner hull of the favas. If the peas are not very young, blanch them. Simmer 1 1/2 ounces in 1 cup of water until dissolved, about 6 minutes.
  • Salt
  • 2 bunches baby carrots, trimmed and halved lengthwise if thick
  • 4 tablespoons butter
  • 3 baby leeks or scallions, white part only, trimmed and thinly sliced
  • 3 cups shelled, hulled fava beans (about 4 1/2 pounds unshelled)
  • 4 cups freshly shelled spring peas (about 2 pounds unshelled)
  • 4 cups very thin asparagus tips
  • Pepper
  • 1 cup vegetable demi-glace or very rich chicken stock
  • Leaves of 1 bunch chervil

Step 1Bring a pot of salted water to a rolling boil and blanch the carrots for 1 to 2 minutes, until just tender. Drain and set aside.

Step 2Melt the butter in a large saute pan over medium heat. Add the leeks or scallions and cook 2 to 3 minutes, then add the carrots, favas, peas and asparagus tips. Season with salt and pepper and cook, stirring, 2 to 3 minutes.

Step 3Add the demi-glace or stock. Lower the heat, cover the pan and simmer until the vegetables are just tender, about 5 to 10 minutes. Stir in the chervil and serve.

Each of 10 servings:
134 calories; 7 grams protein; 16 grams carbohydrates; 6 grams fiber; 5 grams fat; 3 grams saturated fat; 13 mg. cholesterol; 103 mg. sodium.
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