• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Winter Vegetable Ragout with Carmelized Whole Shallots

  • Recipe Submitted by on

Category: Main Dish, Vegetarian

 Ingredients List

  • 12 lg Shallots
  • 4 Parsnips (about 1 1/2 pounds
  • -total weight)
  • 2 Turnips (about one pound
  • -total)
  • 2 Rutabagas (about 1 pound
  • -total weight)
  • 2 Carrots (about 1 pound total
  • -weight)
  • 4 Or 5 large green chard
  • -leaves
  • 3 tb Butter or alternative
  • -(spectrum spread)
  • 1 tb Olive oil
  • 2 tb All purpose flour
  • 1/2 ts Salt
  • 1/2 ts Fresh ground black pepper
  • 1 ts Ground tumeric
  • 1/3 c Dry white wine
  • 2 c Leek and mushroom broth or
  • -vegetable broth
  • 1 c Water
  • 1/4 c Raisins
  • 1/4 c Chopped fresh dill
  • 1/4 c Chopped fresh tarragon
  • 1/4 c Chopped fresh mint
  • 1/4 c Chopped fresh chives
  • 1 c Plain yogurt

 Directions

Preheat oven to 350. Bring a saucepan full of water to a boil. Add the
shallots and parboil for 5 minutes. Drain, let cool, and then remove the
papery skins. Trim off the tips of the root ends, but do not cut into the
flesh or the shallots may not stay intact during cooking. Set aside.

Scrub the vegetables, but do not peel them. Cut the thick upper parts of
the parsnips into 1 1/2 inch pieces. Leave the thin root end intact. Cut
each turnip and rutabaga into quarters, then halve the quarters to make 8
pieces in all. Cut the carrots into 1 1/2 inch lengths.

Remove the white ribs from the chard (reserve for another use). Cut the
chard greens into chiffonade strips by stacking them, rolling them up
lengthwise into a thin cigar shape, then cutting across into 1/8-inch-wide
"threads."

In a large flameproof casserole over medium heat, melt 2 tablespoons of the
buttter (or butter replacement such as spectrum spread) with the olive oil.
When the mixture begins to foam, add the parsnips, turnips, rutabagas, and
carrots. Saute, turning frequently, until well coated and slightly
softened, 5 to 6 minutes.

In a small bowl, stir together the flour, salt, pepper, and tumeric.
Sprinkle the mixture over the vegetables. Cook, turning the vegetables
often, until the flour mixture has begun to brown, 3 or 4 minutes. Add the
wine, stir for a minute or two, and then add the broth, water, half of the
chard, and all of the raisins. Cover, place in the oven, and bake until the
vegetables are tender when pierced with the tines of a fork, about 45
minutes.

While the vegetables are baking, finish preparing the shallots. Heat the
remaining 1 tablespoon of butter in a skillet over medium heat. Add the
shallots and increase the heat to medium high. Cook the shallots, stirring
and turning constantly, 3 to 4 minutes. The shallots will begin to brown
and carmelize slightly yet still retain their shape.

To finish the ragout, remove the casserole from the oven and stir in the
cooked shallots and the remaining chard. In a small bowl, stir together the
dill, tarragon, mint, and chives. Spoon the ragout into shallow bowls or
plates and top each portion with several spoonfuls of yogurt and a generous
spoonful of mixed herbs. Serve immediately.

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