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Ragout of Spring Vegetables with Almond Couscous's picture
  Baby turnips 12 , trimmed, with 1/2 inch of stem intact
  Fava beans 1 1⁄2 Pound, shelled (750 Gram, Broad)
  Peas 1 1⁄2 Pound, shelled (750 Gram)
  Unsalted butter 2 Ounce (1/4 Cup, 60 Gram)
  Shallots 2 1⁄2 Ounce, chopped (1/2 Cup, 75 Gram)
  Dry white wine 8 Fluid Ounce (1 Cup, 750 Ml)
  Vegetable broth/Chicken broth 24 Fluid Ounce (3 Cup, 750 Ml)
  New potatoes 18 Small
  Ground pepper 2 Teaspoon
  Salt 1 Teaspoon (Plus Extra To Taste)
  Baby carrots 18 , peeled
  Leek greens 1 1⁄2 Ounce, chopped (1/2 Cup, 45 G), Plus 8 Small Leeks, White Part Only, Cut Into 2-Inch Lengths)
  Fresh chives 1⁄3 Ounce, finely snipped (1/4 Cup, 10 Gram)
  Fresh tarragon 2 Tablespoon, minced
  Fresh parsley 2 Tablespoon, minced
  Almonds 2 1⁄4 Ounce, slivered, blanched (1/2 Cup, 67 G)
  Water 16 Fluid Ounce (Scant 2 Cups, 500 Milliliter)
  Butter 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Couscous 12 Ounce (2 Cups, 375 Gram)

1.Steam turnips for 8 to 10 minutes on steamer rack over boiling water.
2.Keep aside.
3.In a saucepan, fill water to 3/4 capacity and bring to boil.
4.Add in fava beans.
5.Boil beans for 30 seconds, drain, and wash with cold running water.
6.Peel the beans.
7.Place favas and peas on steamer rack over boiling water, cover, and steam again for 6 to 7 minutes.
8.In a large, heavy saucepan melt butter over medium-high heat.
9.Add in shallots and saute for 6 to 7 minutes.
10.Add in white wine and deglaze the pan.
11.Stir to dislodge any browned bits from the pan bottom.
12. Add broth, potatoes, pepper, and 1 teaspoon salt.
13.Cover and reduce the heat to medium-low, and let simmer for 10 minutes.
14. Add in carrots , leeks, greens .
15.Arrange white parts of the leeks on top.
16.Cook covered for 8 to 10 minutes until the carrots and potatoes are tender.
17.Add in turnips, peas, and favas, turn gently in the simmering stew.
18.Cook covered for 6 to 7 minutes until all the vegetables are tender.
19. Season with salt.
20.Stir in all but about 1 teaspoon each of the chives, tarragon, and parsley.
21. To make the couscous: preheat an oven to 450ºF (230°C).
22. Grease an ovenproof 3-cup (24-fl oz/750-ml) mold.
23. On a baking sheet, spread almonds and toast until golden and fragrant for 7-8 minutes.
24. Place to the bottom of the prepared mold.
25. Reduce the oven temperature to 350°F (180°C).
26. In a saucepan, mix together water, butter, and salt and bring to a boil.
27. Pour in couscous and boil.
28.Remove from heat, cover, and let stand for 5 minutes.
29.Fluff with a fork.
30. Pack into mold and place in oven until set, about 10 minutes.

31. To serve,plate upside down on mold.
32.Invert mold on to plate.
33.Ease mold off.
34. The ragout can be spooned out and served with the couscous.
35.Alternately, serve ragout separately.
36. Use the remaining herbs to garnish the dish.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Spring, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
90 Minutes
Ready In: 
115 Minutes

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1640 Calories from Fat 236

% Daily Value*

Total Fat 27 g42.2%

Saturated Fat 10.7 g53.5%

Trans Fat 0 g

Cholesterol 38.5 mg12.8%

Sodium 2343.2 mg97.6%

Total Carbohydrates 268 g89.2%

Dietary Fiber 73.2 g292.9%

Sugars 37 g

Protein 77 g154.3%

Vitamin A 183% Vitamin C 317.3%

Calcium 58.8% Iron 117.4%

*Based on a 2000 Calorie diet

Ragout Of Spring Vegetables With Almond Couscous Recipe