Ragout Of Spring Vegetables

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3/4 lb fingerling potato
• 1/2 lb carrot
• 1/2 lb cauliflower
• 1 onion
• 1 head garlic
• 6 tablespoons butter, divided
• kosher salt
• 1/4 lb arugula or 1/4 lb other lettuce, cut in thin strips
• 1 -2 tablespoon wine (optional)
• 1 1/2 teaspoons fresh tarragon, minced (and or or chervil, parsley or chives, or a mixture)

Recipe

• 1 first prepare the vegetables: if the potatoes are small, just leave them whole; if not cut them into bite-sized pieces.
• 2 carrots should be pencil thin, so cut lengthwise in halves or quarters.
• 3 break the cauliflower into florets.
• 4 cut the onion into thin halfmoons; separate the garlic, but leave it unpeeled.
• 5 steam the potatoes, over boiling water, in a tightly covered pot until tender, about 15 minutes; drain.
• 6 meanwhile, melt 2 tablespoons butter in a large skillet, over medium low heat and saute the onions and garlic until the onions soften, about 5 minutes.
• 7 reduce heat to the lowest setting and add the carrots and cauliflower to the skillet; season with 1 teaspoon salt and scatter the arugula over top.
• 8 cover, and cook, stirring occasionally, until carrots are tender, about 20 minutes (the arugula should exude some moisture, but you may want to add a splash or two of water or wine).
• 9 once the carrots are done, transfer the potatoes to pan and drop butter in 1 tablespoon-sized chunks, stirring to make a light sauce.
• 10 garnish with tarragon and serve.