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Fall
Vegetable Ragout with Mushrooms
By Executive Chef Alice Water, Chez Panisse, Berkeley, CA
Wine
Suggestion:
Serves:
6 - 8
Ingredients:
1 lb. fresh Shell Beans
1 Onion (peeled & quartered)
l Carrot (peeled & quartered)
l Bouquet Garni: (thyme, parsley stems, l bay leaf)
l Sweet Onion (peeled)
l lb. Green Beans
2 Green Zucchinis
2 Yellow Summer Squash
2 small heads Fennel
4 small Artichokes
1 1/4 pound Chanterelles
1/2 tspn. Garlic (chopped)
Salt and Pepper
4 tbls. Extra Virgin Olive Oil
l tbls. Chopped Parsley
l tbls. Unsalted Butter
Preparation:
Shell the beans and cook them for about 30 minutes in 2 quarts
salted water with the onion carrot and the bouquet garni.
While the beans are cooking, dice the sweet onion, top and
tail the green beans and cut them in 2-inch pieces. Parboil
the beans in rapidly boiling water until they are just cooked
through but not soh. Drain and spread out to cool.
Cut
the zucchinis and yellow squash into roughly the size of your
little finger Slice the fennel. Remove the outer leaves of
the artichokes Cut off all but about l/2 inch stems, and trim
off l/2 inch of the tops. Rub the artichokes with a cut lemon
to inhibit discoloring. Slice very thin and keep them in acidulated
water.
Clean
the chanterelles, brushing away loose dirt and trimming the
base of their stalks. Cut in slices. Heat 2 tablespoons of
olive oil in a saute pan. Add the mushrooms and the garlic,
and cook over medium- high heat for several minutes, until
they are beginning to brown. Save any juice remaining in the
pan and set aside.
Heat
the rest of the olive oil in a saute pan. Add the sweet onion
and the fennel. Cook gently for 5 minutes until soh, then
add the artichokes with 4 tablespoons of water. Simmer for
4 minutes, then add the zucchini and squash. Season and cook
for another I 34 minute. Finally, add the green beans, chanterelles,
parsley and butter. The ragout should remain very juicy. Serve
in bowls immediately.
Other
Great Chef RecipesLinks:
Caramel
Pear Ice Cream
Fall
Vegetable Bagna Cauda
Fall
Vegetable Ragout with Mushrooms
Fish
Soup Chez Panisse
Fish
Soup Cooked over the wood fire with Tomato Confit
Galette
Amandine
Garden
Salad with Shallot a Vinaigrette
Peking
Duck Breast Grilled over Vine Branches
Rouille
Other
Great Related Links:
Alice
Waters Cooks A Dream
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