Root Vegetable Ragout from Monday-to-Friday Cookbook by Michele Urvater
The saffron infuses this humble combination of potatoes and other root vegetables with sophisticated taste and color, while the raisins inject a sweet counterpoint. Paprika is an acceptable (cheape...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Colander
Ingredients
- ½ cup chicken broth or water
- ½ cup dry white wine
- ¾ cup raisins or currants
- Salt
- freshly ground black pepper
- 2 onions
- 4 small white turnips
- 6 carrots
- 2 tablespoons vegetable oil
- 4 medium-size boiling potatoes
- ⅛ teaspoon saffron or ¼ teaspoon paprika
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