Ragoût of Summer Vegetables



U.S. Metric Ingredients
9 oz 270 g Carrots, trimmed and peeled
9 oz 270 g Yellow summer squash, trimmed
9 oz 270 g Green beans, trimmed
9 oz 270 g Baby turnips, peeled
6 oz 180 g Lima beans, shelled
6 oz 180 g Pearl onions, blanched and peeled
5 fl oz 150 mL Vegetable stock, vegetable cooking liquid, or chicken stock
3 oz 90 g Butter, cut into small pieces
2 tsp 10 mL Fresh chervil, chopped
2 tsp 10 mL Fresh chives, chopped
2 tsp 10 mL Parsley, chopped
to taste to taste Salt
to taste to taste White pepper



  1. Cut the carrots into bâtonnet.
  2. Cut the squash into medium dice.
  3. Cut the green beans into 2-in. (5-cm) lengths
  4. Quarter the turnips.
  5. Cook the six vegetables separately in a steamer or in boiling salted water until crisp-tender. Shock each vegetable in ice water as soon as it is cooked. Drain and refrigerate.
  6. Bring the desired stock or cooking liquid to a simmer in a sauté pan large enough to hold the vegetables in a shallow layer. (Of course, do not choose chicken stock as the cooking liquid if the dish is for a vegetarian menu.)
  7. Add the vegetables to the pan and toss over heat until the vegetables are hot (see Note).
  8. Add the butter and the herbs. Toss just until the butter is melted and coats the vegetables.
  9. Season to taste with salt and white pepper.

Per serving: Calories, 110; Protein, 2 g; Fat, 6 g (49% cal.); Cholesterol, 15 mg; Carbohydrates, 12 g; Fiber, 3 g; Sodium, 75 mg.