Root Vegetable Ragout

Name: Root Vegetable Ragout
Yield: Makes: 4 servings
Ingredients: 6 carrots; 2 onions; 4 small white turnips; 2 tablespoons vegetable oil; 4 medium-size boiling potatoes; ⅛ teaspoon saffron or ¼ teaspoon paprika; ½ cup dry white wine; ½ cup chicken broth or water; ¾ cup raisins or currants; Salt and freshly ground black pepper

Preparation info

Makes:
4
servings

Difficulty
Easy

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.

Ingredients

2 onions
6 carrots
4 small white turnips
4

Side dish
Gluten-free
Spicy

Method

Thinly slice the onions. Peel and slice the carrots ¼ inch thick. Peel the turnips and potatoes and cut them into ¾-inch cubes.
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