Less than $750k Remaining in our $8M Raise! INVEST NOW.
Spring Ragu
This one takes its flavor from the tarragon, which brings out the best in the array of seasonal vegetables. We recommend eating this with a nice loaf of bread to soak up any sauce left behind in your bowl.
This great recipe comes to us from Meatless Monday!
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.