Ragout Of Spring Vegetables

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Ready In:
40mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Cut the asparagus diagonally into 2-inch lengths.
  • Cut the shallots or onion greens into 2-inch lengths, including all but the last inch or so of green tops.
  • Heat 3 tablespoons of the butter in a heavy-bottom saucepan.
  • When it has melted, add the carrots and potatoes.
  • Cover, reduce heat to low and cook 5 to 7 minutes.
  • Add the turnips, salt, pepper and sugar; cover and cook for 3 or 4 minutes.
  • Add the shallots, cover, and cook for 3 to 4 minutes.
  • Add the fava beans and peas, adding more butter if needed.
  • Cover, and cook for 8 to 10 minutes.
  • By now, the vegetables should be almost tender.
  • Uncover the pan and increase the heat to medium.
  • Add the wine, stirring and scraping up any bits clinging to the bottom.
  • Stir in the herbs, the asparagus and any remaining butter.
  • Cover, reduce heat, and cook 5 to 7 minutes, or until the asparagus is just tender.

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