Summer vegetable ragout
- Mary Cadogan
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Serves 12
Easy
Prep: 20 mins
Cook: 20 mins
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This rustic French-style side dish makes the most of seasonal veg
Gluten-free
Vegan
Vegetarian
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Rosemary & anchovy lamb steaks
A star rating of 4 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
10 ripe tomatoes
-
8 tbsp olive oil
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4 garlic cloves
crushed
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4 carrots
cut into batons
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6 thyme
sprigs
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4 bay leaves
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300ml white wine
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1kg frozen petits pois
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3 bunches spring onions
sliced
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2 x 280g jars artichoke hearts
drained
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Nutrition: per serving
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kcal220
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fat14g
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saturates2g
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carbs16g
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sugars10g
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fibre7g
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protein6g
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salt0.59g
low
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Method
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step 1
Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
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step 2
Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.
RECIPE TIPS
CRISPY SKEWERED POTATOES
Parboil 1.5kg small waxy potatoes in their skins for 10 mins. Drain, then mix with 4 crushed garlic cloves, 6 tbsp olive oil and some seasoning. Thread onto skewers (3-4 potatoes on each). Can be made a day ahead and chilled. Barbecue for 6-8 mins, turning regularly, until the potatoes are tender, browned and crisp.
Recipe from Good Food magazine, July 2009
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