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Mixed spring vegetable ragout

Time 50 minutes
Yields Serves 4 as a main dish, 6 to 8 as a side dish
Mixed spring vegetable ragout
(Mel Melcon / Los Angeles Times)
1

Remove the fava beans from the pods. Blanch the beans in lightly salted boiling water for 30 seconds. Remove with a slotted spoon and drain, reserving the water. Plunge the beans into cold water, then remove outer skins and set the beans aside.

2

Blanch the peas for 30 seconds in the same water. Remove with a slotted spoon and drain, again reserving the water. Plunge into cold water, drain and set aside.

3

Blanch the asparagus tips in the same water for 30 seconds; plunge into cold water, drain and set aside, reserving the cooking water.

4

Trim the tops and stems from the carrots, leaving about one-fourth inch of stem. Scrub the carrots with a brush. Cut them in half lengthwise and set aside. Trim the tops from the turnips. Quarter the turnips and set aside. Trim the tops from the fennel and set aside. Chop a portion of the frond to get 1 tablespoon chopped fennel for garnish. Reserve.

5

Blanch the carrot halves in the same pot of boiling salted water just until tender, about 2 minutes. Remove with a slotted spoon and set aside. Blanch the turnips in the same water just until tender, about 2 minutes. Remove with a slotted spoon and set aside. Blanch the fennel in the same water 3 minutes, or until tender. Remove with a slotted spoon and set aside.

6

Heat the butter in a large skillet over medium heat and add the blanched vegetables except for the asparagus tips. Season with salt and pepper and cook 2 to 3 minutes.

7

Add the veal stock, cover and simmer over low heat until the vegetables are tender, 5 to 7 minutes. Stir in the aspargus tips during the last 2 to 3 minutes cooking time. Stir in the reserved chopped fennel and serve.


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