John Besh’s veggie ragout to be served with his zinfandel braised short ribs. (or anything else 🙂 ) I cook the veggies longer than he does but thats my preference
Ingredients: [‘carrots’, ‘turnips’, ‘parsnips’, ‘white pearl onions’, ‘red pearl onions’, ‘sherry wine vinegar’, ‘unsalted butter’, ‘tarragon’, ‘salt %26 freshly ground black pepper’]
Quantity of Ingredients: [“2 sweet carrots, washed and peeled “,”4 turnips, washed and peeled “,”2 parsnips, washed and peeled “,”12 white pearl onions, peeled “,”12 red pearl onions, peeled “,”1/2 teaspoon sherry wine vinegar”,”2 tablespoons unsalted butter”,”1 teaspoon chopped tarragon”,” salt u0026 freshly ground black pepper, to taste “]
Number of Servings: 6
Steps: [‘Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.’, ‘Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less. Carefully remove from the blanching water with a slotted spoon and place into an ice water bath. Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.’, ‘To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon. Place the skillet over a medium-low flame and warm just moments before serving. Season with salt and pepper.’]