“John Besh's veggie ragout to be served with his zinfandel braised short ribs. (or anything else :) ) I cook the veggies longer than he does but thats my preference”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.
  2. Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less. Carefully remove from the blanching water with a slotted spoon and place into an ice water bath. Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.
  3. To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon. Place the skillet over a medium-low flame and warm just moments before serving. Season with salt and pepper.

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