Spring Vegetable Ragout

Sorrel is the key ingredient here. Try growing this magical “sour” herb—it does well in New England gardens.

You can substitute any baby vegetables in this dish, which makes a perfect meal with a risotto and bread. In spring, make a pea risotto with baby pea shoots. In summer, try a lobster risotto with summer vegetables like beans, radishes and artichokes. For fall, a mushroom or squash risotto with baby root vegetables is the ideal side dish.

(8-10 servings)

12  baby carrots (red, yellow and white)
1 lb. each snow peas, baby turnips, rutabaga and baby turnips
2 lbs. baby cauliflower
1 bunch radishes
1 bunch scallions
2 heads broccollini
6 baby artichokes

4 Tbsp. butter
4 thyme sprigs
Juice and zest from one lemon
3 tsp. chopped chives
½ cup chopped sorrel 
4 Tbsp. chopped parsley
1 cup white wine
2 cloves garlic
Salt and pepper

Bring 4 gallons water to boil in 8 gallon pot. Blanch vegetables, one type at a time. When all vegetables have been blanched, reserve 3 cups of the liquid, add wine to the remainder in the pot and reduce to one cup. Vegetables may be blanched up to 24 hours ahead.

In a wide skillet, melt the butter, and add the thyme and garlic, sauté for one minute and add the reserved 3 cups of liquid. Add vegetables and reduced pot liquid. Simmer until heated through. Sprinkle with chopped herbs, salt and pepper. Serve at once.

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