Sautéed vegetables with ham

Name: Sautéed vegetables with ham
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: ½ cup freshly grated Parmesan; ¼ cup fresh peas (optional); 8 ounces green beans, preferably haricots verts, trimmed and cut into 1-inch pieces; 8 ounces green beans, preferably haricots verts, trimmed and cut into 1-inch pieces; 6 ounces prosciutto or other dry-cured ham, with some of its fat, in 1 or 2 chunks; 6 ounces prosciutto or other dry-cured ham, with some of its fat, in 1 or 2 chunks; ¼ cup extra-virgin olive oil; 2 medium carrots, peeled and roughly chopped into ¼-inch dice; 2 leeks (white part only), well washed and roughly chopped; 2 medium potatoes, peeled and roughly chopped into ¼-inch dice; 2 small zucchini, washed, trimmed, and roughly chopped; 1 branch thyme; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 parsnips, peeled and roughly chopped into ¼-inch dice; 2 turnips, peeled and roughly chopped into ¼-inch dice; 4 ounces cremini or stemmed shiitake mushrooms, trimmed and sliced; 4 ounces cremini or stemmed shiitake mushrooms, trimmed and sliced

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

An enhanced version of the previous recipe, in which we increase the number of vegetables. More important, we include a big piece of ham, which adds body and flavor. To turn this into a soup, increase the amount of water by 2 to 3 cups.

There is a lot of chopping here, so allow some time for it; the cooking takes just 20 minutes or so.

Ingredients

Side dish
Gluten-free

Ingredients

Method