Spring Ragu
This great recipe comes to us from Meatless Monday!
Featured Seedlings
Ingredients
- 8 cloves garlic, whole and unpeeled
- 2 pounds fresh fava beans in pods, shelled
- ice cubes
- 4 Tbsp unsalted butter, chopped
- 4 artichoke hearts, trimmed and cooked, halved or quartered depending on size
- 12 baby turnips, peeled
- 1 c vegetable stock
- 1 pound peas in pod, shelled
- 2 tsp tarragon, coarsely chopped
- 1 Tbsp parsley, finely chopped
- to taste freshly ground black pepper
Instructions
Step 1
Put the garlic in a saucepan and cover with water. Bring slowly to a boil over low-medium heat, then drain. Repeat this process and then slip the skins off each clove and set aside in a bowl.
Step 2
Refill the saucepan with water and return to a boil over high heat, and drop the fava beans into the boiling water for 1 minute only. Immediately drain in a colander and tip into a bowl of ice-cold water. Then peel the beans. Reserve until needed.
Step 3
Melt half of the butter in a sauté pan over a medium heat. Once it starts to froth, add the artichoke pieces, turnips, and peeled garlic, and sauté until the artichoke pieces become golden flecked with brown.
Step 4
Add the vegetable stock and peas, then cook, covered, for 5 minutes. Uncover, scatter with the beans and herbs, and shake gently to mix; there should be very little liquid remaining in the pan. If it still looks sloppy, increase the heat to high and continue to shake the pan.
Step 5
Add the remaining butter to form a small amount of sauce.
Step 6
Taste for seasoning; there probably won’t be any need to add salt. Grind over some black pepper and serve at once.