Spring Vegetable Ragout

Ingredients

• 4 tablespoons butter
• 2 bunches baby carrots, peeled, with 1/2 inch of stem left
• 2 bunches baby onions or scallions, trimmed, leaving 1 inch of green
• 6 ounces small creamer potatoes, sliced thin
• 1 medium head fennel, trimmed, quartered, cored and sliced 1/4-inch thick
• Salt
• 2 cups well-seasoned vegetable stock
• ½ cup shelled peas (1/2 pound in pod)
• ½ cup shelled, peeled fresh fava beans (10 ounces in pod)
• ½ pound asparagus, ends snapped off, stalks peeled and cut in 1/2-inch pieces
• 1 tablespoon minced fresh chives
• 1 tablespoon minced flat-leaf parsley
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    275 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 12 grams dietary fiber; 13 grams sugars; 11 grams protein; 30 milligrams cholesterol; 355 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place 3 tablespoons butter in 3-quart saucepan over medium heat. When melted, add carrots, onions, potatoes, fennel and a generous pinch of salt. Cover and cook 5 minutes.
2. Add vegetable stock and bring to a simmer. Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.
3. Add remaining butter in bits, then chives and parsley. Check seasoning and serve in shallow soup plates.