Ragoût of Summer Vegetables with Vanilla Beurre Blanc

Name: Ragoût of Summer Vegetables with Vanilla Beurre Blanc
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Ingredients: 100 g/3½ oz baby leeks, trimmed and each cut into 3 pieces; 500 ml/17 fl oz/2 cups Vegetable Stock; sea salt and freshly ground black pepper; finely grated zest and juice of ½ lime; 200 g/7 oz peas, podded; 1 vanilla pod, split in half lengthways and seeds scraped out (you can keep the pod for vanilla sugar); 100 g/3½ oz baby carrots, scrubbed; leaves from 1 thyme sprig; 100 g/3½ oz green beans, halved; 200 g/7 oz unsalted butter, softened, cut into cubes; 100 g/3½ oz baby turnips, peeled and quartered; 1 shallot, finely chopped; 100 g/3½ oz podded broad (fava) beans, grey outer casing removed; 1 baby cauliflower, cut into florets; 1 bunch of asparagus tips

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

This is a perfect summer dish as it’s colourful, light and fresh. The vegetables only need a minimal amount of cooking before they are coated in a light butter sauce, scented with fresh vanilla seeds and thyme. One small point – don’t over do the vanilla or you will disturb the delicately balanced flavour of the dish. It’s delicious served on its own or with roasted meats.