Spring Vegetable Ragout with Fava Beans

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* Exported from MasterCook *

 

Spring Vegetable Ragout with Fava Beans

 

Recipe By :VEGETABLES EVERY DAY by Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds fresh fava beans -- shelled (about 1 1/4 cups)

3 tablespoons unsalted butter

1 medium onion -- chopped

2 medium carrots -- peeled

3/4 pound red potatoes -- scrubbed

Salt

Freshly ground black pepper

3/4 pound asparagus

1 cup stock

(vegetable or chicken flavored)

2 tablespoons snipped fresh chives

 

PREP: Slice carrots on the diagonal 1/4-inch this. Slice red potatoes 1/4-inch

thick. Snap tough ends off asparagus, then cut on the diagonal into 2-inch

pieces

 

Bring several quarts of water to boil in a medium saucepan. Add the fava beans

and simmer for 2 minutes. Drain and refresh in a bowl of cold water. Drain again

and them use your fingers to scrap away part of the outer light-green skin on

each fava. Squeeze the skin to pop out the dark-green bean. Set aside the peeled

favas.

 

Heat 2 tablespoons of the butter in a large saute pan. Add the onion and saute

over medium heat until softened, about 4 minutes. Add the carrots, potatoes, and

salt and pepper to taste. Stir to coat the vegetables with the butter. Reduce

the heat to medium-low and cover the pan. Cook until the vegetables begin to

soften, about 10 minutes.

 

Add the asparagus and stock. Bring to a boil, reduce the heat, cover and simmer

for 3 minutes. Add the favas, cover and continue simmering until all the

vegetables are tender, 2 to 3 minutes. Swirl in the remaining tablespoon of

butter and adjust the seasonings. Garnish with the chives and serve immediately.

 

Makes 4 servings as a main course.

 

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Per Serving (excluding unknown items): 664 Calories; 11g Fat (14.5% calories

from fat); 41g Protein; 106g Carbohydrate; 39g Dietary Fiber; 23mg Cholesterol;

39mg Sodium. Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1

1/2 Fat.

 

Serving Ideas : vegetarian main course, with crusty bread or biscuits

 

NOTES : The dish, a light stew, produces plenty of buttery broth, he says, as

well as perfectly cooked vegetables. " ...a good way to enjoy favas with a

minimum of work, and because of the way the vegetables are cooked each retains

its individual flavor and character, " Bishop writes.

 

 

Nutr. Assoc. : 3264 0 0 0 0 0 0 0 0 0 0

 

 

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