Thursday, February 4, 2010

Spring Vegetable Ragout

At The Bride's Diary® we really enjoy sharing our favourite recipes around the office, and we absolutely love this Spring Vegetable Ragout that Katie found on FoodNetwork

Spring Vegetable Ragout

  • 1 lemon
  • 1 pound of baby artichokes or two globe artichokes
  • 1 tablespoon butter
  • 2 slices of thick bacon, cut into "lardons"
  • 1/2 cup carrots, halved lengthwise
  • 4 spring onions, sliced with some of the green
  • salt and pepper to season
  • 1/4 cup chicken stock, a splash more if needed
  • 1 cup shelled fava beans or peas
  • 1/4 cup creme fraiche
  • A handful of chopped fresh coriander or tarragon
  • Lemon juice to taste
  1. Fill a bowl with water, squeeze in the juice from the lemon, and drop in the peel. Trim the artichokes, halve or quarter (depending on size), and drop in the water until ready to use. (If using globe artichokes, cut the trimmed hearts into eights.)
  2. Melt the butter in a sauté pan. Add the bacon and brown it; 5 minutes. Drain the artichokes and add to the pan, along with the carrots and onions. Season with salt and pepper. Pour over the stock. Cover and cook until tender; 7 to 10 minutes. Uncover and add the favas or peas until tender, approx., a minute. (If the liquid is all gone, you could add a splash more stock.) Stir in the crème fraîche. Taste and adjust the seasonings, adding lemon juice to taste. Serve hot, sprinkled with chopped coriander or tarragon for garnish.
For more great recipes like this, head over to FoodNetwork, a fantastic source for all things food!


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