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Recipe

Spring Vegetable Ragoût

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Scott Phillips

Servings: 6 to 8

Tender spinach, snap peas, baby turnips, and radishes get tossed with a light butter sauce in this simple but beautiful side dish. I like to leave 1/4 inch or so of the green stem attached when using really fresh spring radishes. They are prettier this way, and the bit of stem contributes a nice earthy flavor. If you can get a mix of colors, all the better.

Ingredients

  • Kosher salt
  • 12 oz. sugar snap peas, strings removed (about 4-1/2 cups)
  • 1 lb. radishes, preferably small ones, trimmed
  • 1 lb. turnips, preferably baby turnips, trimmed
  • 1 cup lower-salt chicken broth
  • 2 oz. (4 Tbs.) unsalted butter
  • 1/2 tsp. granulated sugar
  • Freshly ground black pepper
  • 1 bunch scallions, cut into 1-inch pieces
  • 8 oz. baby spinach leaves
  • 1 tsp. Champagne or white wine vinegar

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 60
      Fat (g): 6
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 15
      Sodium (mg): 230
      Carbohydrates (g): 12
      Fiber (g): 4
      Protein (g): 4

Preparation

  • Bring a 4-quart saucepan of well-salted water to a boil. Have a bowl of ice water ready. Boil the peas until just tender, about 4 minutes. Drain, plunge into the ice water to cool, drain again, and set aside.
  • Cut large radishes or turnips into 1-inch wedges or pieces.
  • Combine the radishes, broth, butter, and sugar in a 12-inch skillet. Cover and cook over medium heat until almost tender, 4 to 6 minutes. Add the turnips, season lightly with salt and pepper, cover, and reduce the heat to low. Simmer until the turnips and radishes are tender enough to pierce easily with a paring knife, 10 to 12 minutes more.
  • Stir in the scallions. Cover and simmer until the scallions wilt, 1 to 2 minutes. Add the peas, and pile the spinach on top. Cover and simmer until the spinach wilts, 2 to 3 minutes. Toss to combine. Using a slotted spoon, transfer the vegetables to a warm serving platter, leaving any liquid behind.
  • Boil the liquid over medium-high heat to reduce it until it just covers the bottom of the skillet, about 1 minute. Stir in the vinegar, and pour the liquid over the vegetables. Season to taste with salt and pepper, toss, and serve.

Make Ahead Tips

You can blanch the snap peas 8 to 12 hours ahead; cover and refrigerate.

Reviews

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Reviews

  • mojo_g | 05/15/2016

    This is the first time I have ever given a Fine Cooking recipe such a low rating. This recipe lacked flavour. In fact, I was dubious as I read through the recipe so I made it ahead of my company arriving and was so disappointed that I served roasted carrots and parsnips instead. .

  • motherslittlehelper | 05/05/2016

    Served as a light vegetarian main course. Sub olive oil and home made veggie stock. Topped with a spicy cracked pepper. Served with fresh baked bread. Excellent and fast!

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