Vegetable Ragout

Mark Boughton Photography
  • Yield: 8 servings


2 1/2tablespoons extra-virgin olive oil
1cup minced red onion
8ounces baby zucchini or baby carrots
12ounces slender asparagus, trimmed, cut into halves
8ounces fresh shelled fava beans or sugar snap peas
1 (14-ounce) can artichoke bottoms, drained and cut into halves
1/4cup water
1/2teaspoon coarse salt
Freshly ground black pepper


  1. Heat oil in large, heavy skillet over medium heat. Add onion; sauté until soft, about 10 minutes. Add zucchini, asparagus, fava beans, artichoke bottoms and water. Cover; cook until vegetables are tender, about 8 minutes. Add salt and pepper. Serve with Milk-Braised Pork, Fava Bean Purée  and Caramelized Cipollini.

Recipe by Chef Ryan Scott for the California Milk Advisory Board.


Get every new post delivered to your Inbox.

Join 302 other followers