Ragout Of Spring Vegetables

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 lb asparagus, rinsed,trimmed
• 4 -5 young green shallots or 8 green onions
• 4 tablespoons butter
• 8 small fingerling carrots
• 3/4 lb small new potato, cut in halves
• 2 -3 small young turnips, cut in halves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 1 lb fava beans, shelled
• 3/4 lb young peas, shelled
• 1/2 cup dry wine
• 1 teaspoon minced fresh thyme leave
• 1 tablespoon minced parsley
• 1 teaspoon minced fresh mint

Recipe

• 1 cut the asparagus diagonally into 2-inch lengths.
• 2 cut the shallots or onion greens into 2-inch lengths, including all but the last inch or so of green tops.
• 3 heat 3 tablespoons of the butter in a heavy-bottom saucepan.
• 4 when it has melted, add the carrots and potatoes.
• 5 cover, reduce heat to low and cook 5 to 7 minutes.
• 6 add the turnips, salt, pepper and sugar; cover and cook for 3 or 4 minutes.
• 7 add the shallots, cover, and cook for 3 to 4 minutes.
• 8 add the fava beans and peas, adding more butter if needed.
• 9 cover, and cook for 8 to 10 minutes.
• 10 by now, the vegetables should be almost tender.
• 11 uncover the pan and increase the heat to medium.
• 12 add the wine, stirring and scraping up any bits clinging to the bottom.
• 13 stir in the herbs, the asparagus and any remaining butter.
• 14 cover, reduce heat, and cook 5 to 7 minutes, or until the asparagus is just tender.