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Home Stir Fried Chicken And Broccoli With Cauliflower

Root Vegetable Pear and Chestnut Ragout Recipe

Ingredients

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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The Cook

deliathecrone Johnston, SC

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