Stew of Spring Vegetables

Ragoût Printanier


Preparation info

  • Makes


    First-Course or Side-Dish Servings or Garnitures
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

In classic cooking, this little stew of carrots, turnips, pearl onions, string beans, and peas is made by cooking all the vegetables separately. The carrots and turnips are glazed using two methods, and the peas and string beans are cooked separately with lots of boiling salted water, a method the French call cooking “à l’anglaise”. The mushrooms are steamed, and the liquid they release provides the base for a small amount of sauce that coats the vegetabl