Root Vegetable Ragout

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Root Vegetable Ragout
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
300 grams
small Carrot
300 grams
small Turnip
200 grams
200 grams
Fennel (very small bulb)
2
1 tablespoon
100 milliliters
100 grams
1 tablespoon

Preparation steps

1.

Peel carrots and turnips, leaving a bit of the green tops. 

2.

Rinse and trim ends from radishes.

3.

Rinse, trim and cut fennel into bite-sized pieces.

4.

Peel and very finely chop shallots and garlic.

5.

In a large pot, sauté shallots and garlic in melted butter. Add vegetables and cook about 5 minutes. Season with salt and pepper. Add broth, cover and simmer until vegetables are al dente. Stir in cream and lemon juice, mix well and serve immediately. Serve with fresh bread, if desired.