Root Vegetable Pear and Chestnut Ragout
From deliathecrone 15 years agoIngredients
- 1 ½ pounds celery root, peeled and cut into 1-inch dice shopping list
- 1 1/4 pounds turnips, peeled and cut into 1-inch dice shopping list
- 4 bosc pears (1 ½ pounds) - peeled, cored and cut into 1-inch dice shopping list
- 1 1/4 pounds baby golden beets (2 bunches), stems trimmed shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 3 garlic cloves, minced shopping list
- 1 large shallot, minced shopping list
- 1 tablespoon coarsely chopped thyme shopping list
- 1 ½ cups chicken stock or low-sodium broth shopping list
- 1 cup roasted peeled chestnuts from a jar (vacuum-packed) shopping list
- salt and freshly ground pepper shopping list
- 3 tablespoons unsalted butter, at room temperature shopping list
How to make it
- Bring a large pot of salted water to a boil over high heat.
- Add the celery root and boil until tender, about 6 minutes.
- With a slotted spoon, transfer to a large baking sheet.
- Add the turnips to the pot and cook until tender, about 5 minutes.
- Transfer to the baking sheet.
- Repeat with the pears, cooking them for 2 minutes and transferring them to the baking sheet.
- Add the beets to the pot and simmer for 15 minutes.
- Drain the beets and transfer to a large plate.
- Let cool slightly, then peel and quarter the beets.
- Return the pot to the stove.
- Add the olive oil, and when it’s hot, add the garlic, shallot and thyme and cook over moderate heat until softened, about 5 minutes.
- Add the stock and boil over high heat until reduced to 1 cup, about 5 minutes.
- Add the celery root, turnips and pears, cover and cook over moderately high heat, folding gently a few times with a heat-proof rubber spatula, until heated through.
- Add the beets and chestnuts and season with salt and pepper.
- Cover and cook until heated through, about 3 minutes.
- Gently stir in the butter, transfer the ragout to a bowl and serve.
- MAKE AHEAD
- The ragout (without the butter) can be refrigerated overnight.
- Reheat gently, then stir in the butter.
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