Root-Vegetable Ragout

Servings: 8
Active prep time: 20 mins
Cooking time: 20 mins
Salt and black pepper
2 small carrots, washed and peeled
4 turnips, washed and peeled
2 parsnips, washed and peeled
12 white pearl onions, peeled
12 red pearl onions, peeled
½ tsp sherry vinegar
4 tbsp butter
2-3 tsp chopped tarragon

Bring a large pot of salted water to a boil. Meanwhile, cut the carrots, turnips, and parsnips into ½-inch pieces.

Blanch onions for 5 mins, then add turnips and cook for 2 mins. Add carrots and parsnips and continue to cook untiltender, about 5 more mins.

Remove vegetables from blanching water with a slotted spoon and place into an ice water bath to cool. Drain vegetables, transfer to a bowl, cover, then refrigerate until ready to serve.

To serve, put vegetables into large skillet with sherry vinegar, butter, and chopped tarragon. Place skillet over medium-low flame and warm, stirring occasionally. Season.