Ragout Of Fall Vegetables Recipe
Ingredients
| Artichokes | 6 Large | |
| Lemon | 1 , halved | |
| 1/3 cup plus 2 tablespoons olive oil | ||
| 1 medium carrot, coarsely chopped | ||
| 1 medium onion, coarsely chopped | ||
| 1 leek (white and tender green), thinly sliced crosswise | ||
| 3 garlic cloves, lightly crushed | ||
| Thyme sprig | 1 | |
| Rosemary sprig | 1 | |
| Bay Leaf | 1 | |
| Dry white wine | 1 Cup (16 tbs) | |
| 1/4 pound chanterelle mushrooms, cut into 1-inch pieces | ||
| 1/4 pound shiitake mushrooms, stemmed, caps cut into 1-inch pieces | ||
| Ground pepper | 1 To taste | |
| 3 small parsnips, peeled and cut into 1/2-inch dice | ||
| 1 large tomato—peeled, seeded and cut into 1/4-inch dice | ||
| Salt | To Taste | |
Directions
1. Break off the stems of the artichokes. Trim the artichokes by snapping off the tough outer leaves near the base. Using a sharp stainless steel knife, cut off all the leaves. Trim the base of any remaining dark green parts. Rub the base well with the cut lemon to prevent discoloration. Trim the base to an even round shape and scoop out the hairy chokes with a spoon. Rub the surfaces again with the cut lemon and set aside.
2. In a large nonreactive skillet, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the carrot, onion and leek and cook, stirring, until softened, about 3 minutes. Add the artichoke bottoms, garlic, thyme and rosemary sprigs, bay leaf, wine, 1/3 cup of the olive oil and 3 cups of water. Cook, covered, over low heat, turning the artichokes once, until they are easily pierced, about 20 minutes.
3. Meanwhile, in a large skillet, heat the remaining 1 1/2 teaspoons olive oil over moderately high heat. Add the chanterelle and shiitake mushrooms and season with salt and pepper. Cover and cook, stirring once, until softened, about 3 minutes.
4. Bring a small saucepan of water to a boil over high heat. Add the parsnips and cook until tender, about 4 minutes. Drain and set aside.
5. Cut each artichoke bottom in half and then slice crosswise 1/4 inch thick. Return to the pan and add the chanterelles, shiitakes, parsnips and tomato. Warm over moderately high heat until heated through, about 3 minutes. Spoon the ragout onto 6 serving plates and serve hot.
2. In a large nonreactive skillet, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the carrot, onion and leek and cook, stirring, until softened, about 3 minutes. Add the artichoke bottoms, garlic, thyme and rosemary sprigs, bay leaf, wine, 1/3 cup of the olive oil and 3 cups of water. Cook, covered, over low heat, turning the artichokes once, until they are easily pierced, about 20 minutes.
3. Meanwhile, in a large skillet, heat the remaining 1 1/2 teaspoons olive oil over moderately high heat. Add the chanterelle and shiitake mushrooms and season with salt and pepper. Cover and cook, stirring once, until softened, about 3 minutes.
4. Bring a small saucepan of water to a boil over high heat. Add the parsnips and cook until tender, about 4 minutes. Drain and set aside.
5. Cut each artichoke bottom in half and then slice crosswise 1/4 inch thick. Return to the pan and add the chanterelles, shiitakes, parsnips and tomato. Warm over moderately high heat until heated through, about 3 minutes. Spoon the ragout onto 6 serving plates and serve hot.
Chef
