Carrot, Fingerling Potato, and Pea Ragout Recipe
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Carrot, Fingerling Potato, and Pea Ragout Recipe
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Turn ordinary veggies like potatoes, peas, and carrots into a delicious and cozy side dish without turning on the oven.
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Ingredients
- 1 lemon zested and juiced
- 1 teaspoon balsamic vinegar
- 1 teaspoon maple syrup
- 3 ½ tablespoons unsalted butter chilled
- 2 tablespoons olive oil
- 1 ½ pounds large carrots peeled and cut into 2-inch-long, ½ inch thick sticks
- 1 ½ teaspoon salt
- 12 ounces small fingerling potatoes halved lengthwise
- 1 cup chicken broth stock, or water
- 2 cloves garlic minced
- ¾ cup fresh peas blanched, or frozen peas
- 1 cup packed fresh baby spinach leaves
- 2 teaspoons fresh tarragon* chopped
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Instructions
Prep:
- In a small bowl, whisk the lemon zest, juice, vinegar, maple syrup, and water until combined.
Cook the carrots:
- In a 5 to 6-quart Dutch oven, heat 1 tablespoon of butter and olive oil over low heat. Add the carrots and season with ¾ teaspoon salt. Cover and cook, stirring often, until the carrots are browned and tender, about 20 minutes.
- Transfer the carrots to a large plate.
Cook the potatoes:
- Heat an additional tablespoon of butter in the Dutch oven, arrange the potatoes, cut side down in a single layer, and season with ¾ teaspoon salt.
- Cover partially and cook, undisturbed, until the potatoes are golden brown, about 5 to 7 minutes. Add the chicken broth or water and bring to a boil before reducing the heat and simmering until the cooking liquid is reduced.
Combine:
- Add the chopped garlic, carrots, green peas, spinach, and lemon juice mixture to the potatoes. Stir to combine and continue to cook until the spinach wilts.
- Remove from heat and stir in ½ tablespoons butter and fresh tarragon.
Notes
- Don't have fresh tarragon? Substitute it with 1 teaspoon dried tarragon, 2 teaspoons of chopped fresh rosemary, 1 teaspoon dried Italian seasoning, dried basil, or herbs de provance.
Nutrition Information
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Serving
1 serving
Calories
218kcal
(11%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
18mg
(6%)
Sodium
672mg
(28%)
Potassium
728mg
(21%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
19789IU
(396%)
Vitamin C
37mg
(41%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 218kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 672mg | 28% |
| Potassium | 728mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 19789IU | 396% |
| Vitamin C | 37mg | 41% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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