Vegetable Ragout

Kitchen Tested
  • Yield 8 servings

Fresh baby vegetables perfectly complement a main course of pork or chicken.

Mark Boughton Photography


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



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