Root Vegetable Ragout

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The saffron infuses this humble combination of potatoes and other root vegetables with sophisticated taste and color, while the raisins inject a sweet counterpoint. Paprika is an acceptable (cheaper) substitute for the saffron.


  • 2 onions
  • 6 carrots
  • 4 small white turnips
  • 4


  1. Thinly slice the onions. Peel and slice the carrots ¼ inch thick. Peel the turnips and potatoes and cut them into ¾-inch cubes.
  2. Heat the oil in a medium-size saucepan over high heat until shimmering. Add the onions and sauté until they sizzle and begin to wilt, about 2