Root Vegetable Ragout

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 sweet carrots, washed and peeled
• 4 turnips, washed and peeled
• 2 parsnips, washed and peeled
• 12 white pearl onions, peeled
• 12 red pearl onions, peeled
• 1/2 teaspoon vinegar
• 2 tablespoons unsalted butter
• 1 teaspoon chopped tarragon
• salt & freshly ground black pepper, to taste

Recipe

• 1 cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.
• 2 blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less. carefully remove from the blanching water with a slotted spoon and place into an ice water bath. allow vegetables to cool; reserve in refrigerator until you are ready to serve them.
• 3 to serve, put the vegetables in a small skillet along with vinegar, butter, and chopped tarragon. place the skillet over a medium-low flame and warm just moments before serving. season with salt and pepper.