dcsimg

Spring Vegetable Ragout Recipe

Servings: 6

This delicious side dish is visually dazzling with its bright colors and contrasting shapes and sizes.

Ingredients:

  • 1 lb. sugar snap peas, strings removed and cut into 1/4" pieces
  • 1 lb. English peas, shelled
  • 1 lb. thin asparagus, trimmed and cut into 1/2" pieces
  • 2 lbs. fresh fava beans, shelled
  • 9 baby carrots, peeled, stems trimmed and cut in half lengthwise
  • 3 Tbsp. unsalted butter
  • 2 shallots, chopped fine
  • 1 clove of garlic, chopped fine
  • 1/4 cup chicken stock
  • 1 tsp. finely grated lemon zest
  • 1 tsp. fresh thyme leaves, chopped
  • 2 Tbsp. chopped chives
  • Salt and pepper

Preparation:

  1. In a pot of boiling, heavily salted water, in separate batches blanch the snap peas, English peas, asparagus, fava beans, and carrots until just cooked and shock each in an ice bath to stop them from cooking further.
  2. Peel the outer skins from the fava beans and set aside.
  3. In a large saute pan, over medium-low heat, melt 2 Tbsp. of the butter, add the shallots and garlic, and cook until just soft.
  4. Add the blanched vegetables to the pan and toss with the shallots and garlic.
  5. Turn the heat up and add the chicken stock.
  6. Cook for just a few minutes until the stock is almost completely reduced and remove pan from heat
  7. Stir in the last Tbsp. of butter, lemon zest, thyme and chives.
  8. Season with salt and pepper to taste.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            1 Program(s) Found
            • Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
            • Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
            • Offers programs in culinary arts, nursing, and healthcare.
            • Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
            • 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
            Show more [+]
            SPEAK TO AN ADVISOR 1.844.285.6104