in Recipes

vegetable ragout

updated

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Ingredients for 4 servings:

  • 750 g potatoes
  • 300 g peas
  • 3 m.-large carrot(s)
  • 1 bunch of soup vegetables
  • ½ bunch of spring onions
  • 1 small onion(s)
  • ½ liter of milk
  • ½ liter chicken broth
  • 40 g butter
  • 30 g flour
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and wash the potatoes, halve them lengthwise, and boil them. Cut the soup vegetables into small pieces and cook them as well. Peel and chop the onion. Cut the spring onions into small rolls (reserve a few for garnish). Heat the fat, sauté the onion and the white part of the spring onions until translucent. Add the flour and sauté. Add the chicken stock and milk, stirring constantly. Fold in the precooked vegetables and the green part of the spring onions. Simmer everything for about 3-5 minutes. Season with salt, pepper, and nutmeg. Delicious with meatballs or cutlets.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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