Autumn Vegetable Ragout | Food Stuff
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Cooking tools:
- Baking pan
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- Aluminum foil
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
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- Measuring spoon
- Serving bowl
Ingredients
- 4 baby beets (preferably in varying colors), washed, stems trimmed to 1/2 inch
- 4 baby carrots
- 8 cipollini onions, peeled
- 4 fingerling potatoes, scrubbed, quartered lengthwise, and cooked in boiling salted water until tender
- 1/2 Granny Smith apple, peeled, cored, and cut into 8 wedges
- Pinch granulated sugar
- Juice of 1/2 lemon
- Kosher salt
- freshly ground black pepper
- About 4 tablespoons extra-virgin olive oil
- 1 large parsnip, peeled, halved lengthwise, cut into 2-inch lengths, and cooked in boiling salted water until tender
- 8 yellow or red pearl onions, blanched in boiling water for 1 minute, trimmed, and peeled
- Sherry vinegar
- 2 small turnips, peeled, quartered, and cooked in boiling salted water until tender
- 3 tablespoons unsalted butter
- About 2 1/2 cups water
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