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Recipe

Carrot, Fingerling Potato, and Pea Ragoût

Scott Phillips

Servings: 4 to 6

Hearty caramelized carrots and potatoes are the base for this delicious side dish, while peas, baby spinach, lemon, and tarragon add a bright, fresh twist. Serve with roast chicken or seared fish.

Ingredients

  • 1 medium lemon
  • 1 tsp. balsamic vinegar
  • 1 tsp. maple syrup
  • 3-1/2 Tbs. unsalted butter, chilled
  • 2 Tbs. extra-virgin olive oil; more as needed
  • 1-1/2lb. large carrots, cut into 2-inch-long, 1/2-inch-thick sticks
  • Kosher salt
  • 12 oz. small fingerling potatoes, cut in half lengthwise (if longer than 2 inches, cut in half crosswise)
  • 1 cup lower-salt chicken broth or water
  • 1-1/2 tsp. minced garlic
  • 3 oz. (about 3/4 cup) fresh peas, blanched, or frozen peas, thawed
  • 2 oz. stemmed baby spinach leaves
  • 2 tsp. chopped fresh tarragon

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 20
      Sodium (mg): 410
      Carbohydrates (g): 25
      Fiber (g): 5
      Protein (g): 4

Preparation

  • Finely grate the lemon to yield 1 tsp. zest and juice it to yield 1-1/2 tsp. juice. In a small bowl, combine the zest, juice, vinegar, maple syrup, and 1 Tbs. water.
  • In a 5- to 6-quart Dutch oven (or other deep, wide pan), heat 1 Tbs. of the butter and the olive oil over low heat. Add the carrots and 3/4 tsp. salt. Cover and cook, stirring frequently but gently, until the carrots are nicely browned and just tender, about 20 minutes. With a slotted spoon, transfer the carrots to a large plate.
  • Add 1 Tbs. butter to the remaining fat in the pan. (If there’s no fat in the pan, add 1 Tbs. olive oil too.) When the butter has melted, arrange the fingerlings cut side down in a single layer in the pan and season with 3/4 tsp. salt. Cover partially and cook, undisturbed, until the potatoes are deep golden-brown on the bottom, 5 to 7 minutes. Add the chicken broth or water and bring to a boil; reduce to a simmer and cover partially. Cook until the potatoes are tender and the liquid has reduced to 2 to 3 Tbs., 12 to 14 minutes.
  • Add the garlic to the potatoes and cook, stirring very gently, until fragrant, about 30 seconds. Add the reserved carrots and the peas, spinach, and lemon juice mixture. Stir gently until the spinach is wilted, 1 to 2 minutes. Remove the pan from the heat and stir in the remaining 1-1/2 Tbs. butter until just melted. Stir in the tarragon. Transfer the vegetables to a platter and serve.

Reviews

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Reviews

  • stephdmarsh | 04/21/2014

    I made this for our Easter dinner and it was a hit with everyone. The flavors are bright and beautiful. Perfect for young spring produce.

  • uglymom | 05/13/2013

    Made with fresh vegetables from local farmers' market. Flavors were excellent. One recommendation is to use rich brown chicken stock. It benefits from the depth of flavor.

  • czburger81 | 04/15/2012

    this was excellent - the only thing we changed was reduced the simmering time of the potatoes to about 5 minutes.

  • robynne1 | 03/26/2012

    Great flavor!

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