Wayne Gisslen

Ragoût of Summer Vegetables

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Preparation info
  • Portions:

    12

    Portion Size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
9

Method

  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 desi

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