Mixed Vegetable Ragout

Name: Mixed Vegetable Ragout
Cuisine: French
Ingredients: 2 tablespoons unsaturated oil of your choice; Pepper from the mill; 2 green zucchini, sliced ½ inch thick; 2 yellow crookneck squash, sliced ⅓ inch thick; 1 cup baby carrots, peeled; 1 cup button mushrooms; 1 head Boston lettuce, finely chopped; 2 leeks, white and light green parts only, washed and thinly sliced; Salt; ½ cup fresh lima beans, unpeeled, or fava beans, peeled; ½ cup fresh lima beans, unpeeled, or fava beans, peeled; 1 cup small white turnips, 1 inch in diameter at the most, or 4 larger turnips, peeled and quartered; 1 cup small white turnips, 1 inch in diameter at the most, or 4 larger turnips, peeled and quartered; 1 to 1½ cups Secondary Stock or chicken broth of your choice as needed; 1 cup 1-inch pieces Blue Lake green beans; ½ cup fresh large peas; ½ cup fresh lima beans, unpeeled, or fava beans, peeled; 1 tablespoon each chopped fresh chervil, chives, parsley, and cilantro leaves; 1 tablespoon unbleached all-purpose flour; 1 tablespoon unsalted butter; 1 to 1½ cups Secondary Stock or chicken broth of your choice as needed; 1 tablespoon each chopped fresh chervil, chives, parsley, and cilantro leaves; 1 tablespoon each chopped fresh chervil, chives, parsley, and cilantro leaves; 1 tablespoon each chopped fresh chervil, chives, parsley, and cilantro leaves

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

I liked to serve this dish with a large pilaf or plain risotto of rice when I lived in climates that were not reputed for their sunshine and young vegetables. The vegetables need not be of the most tremendous quality to still taste good.

Ingredients

2 tablespoons unsaturated oil of your choice
1 cup button mushrooms
1

Europe
France
Stew
Mediterranean

Method

Heat the oil in a two-handled pot over medium heat; add the mushrooms, lettuce, and leeks, toss well in the oil, season with salt and pepper, and cover for a few minutes. Add the remaining vegetables, season again, toss well together, and cook, covered, until tender, another 25 to 30 minutes.

Add the stock to the pot and bring to a boil. Mash the butter with the flour and stir quickly t