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.

Nutritional Info *per serving

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