Vegetable Ragout

lunch_chef_ryan_scott_img_7237
Mark Boughton Photography
http://pgoarelish2.files.wordpress.com/2011/03/lunch_chef_ryan_scott_img_7237.jpg?w=150
  • Yield: 8 servings

Ingredients

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

Instructions

  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.

Nutritional Info *per serving

  • Calories 90
  • Fat 3.5g
  • Cholesterol 0mg
  • Sodium 420mg
  • Carbohydrate 12g
  • Fiber 4g
  • Protein 3g
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