Tag Archives: apples

Recipe: Shredded Root Vegetable Ragout

17 Jan

Deborah Madison does it again.  Somehow she combined two of my favorite ingredients (tarragon, sour cream) into a wonderful wintery dish that’s perfect for the end of a long holiday weekend (plus, it used many of our CSA veggies).  This would be good for a potluck, since you can make much of this in advance.  If you do not have a food processor with a grater attachment, run out and get one now!  This recipe can easily be made with an old box grater, but a food processor really cuts down prep time and the amount of bloody knuckles you may suffer.  Adapted from Vegetarian Suppers.

“wild rice pancake”

  • 2 cups cooked wild rice or long-grain brown rice (I used a wild rice mix)
  • 3 eggs, separated
  • 1 cup milk
  • 3 T oil or melted butter
  • 3/4 c whole wheat pastry flour (or AP flour)
  • 2 t baking powder
  • 2 scallions, sliced
  • 1 T tarragon, chopped
  • 1 T parsley, chopped

“the ragout”

  • 2 T olive oil
  • 2 bay leaves
  • 1 red onion, diced
  • 2 T tarragon, chopped
  • 1 large beet, peeled & grated (we got some candy cane beets)
  • 1 large carrot (or 3 small ones), peeled & grated
  • 1 large parsnip, peeled & grated
  • 4 c thinly sliced red cabbage
  • 1 tart apple, peeled & grated
  • 1 T tomato paste
  • 1/2 cup vinegar (I did half balsamic, and half red wine b/c that’s all I had)
  • 1/2 c toasted walnuts chopped (from a Christmas gift!)
  • 5 oz goat cheese
  • Sour cream for serving

Oil a 9×12 inch gratin dish, or a couple smaller ones.

Chop have of the rice finely and leave the rest whole.  Mix the egg yolks with the milk and oil, then whisk in the flour, baking powder, 1/2 t salt and rice.  Stir in the scallions and herbs and some pepper.

Heat oil in wile skillet with the bay leaves over med-high.  Add onion and tarragon, then beet, carrot, parsnip and cabbage.  Season with 1 t salt and cook until cabbage is tender (stirring frequently).  Halfway through the cooking, add the apple and 1/2 cup water.

Once the veggies are tender, stir in the tomato paste and vinegar.  toss well, season with pepper and turn off the heat.  Add more water if it looks too dry.  Stir in the nuts and then transfer to the baking dish(es).  Place aside.  Preheat oven to 375.

When ready to bake, crumble goat cheese into the veggies and toss.  Whip the egg whites with a pinch of salt until stiff and fold into the rice batter.  Bake for 25 minutes.  Enjoy with sour cream and a nice white wine.

This recipe would also be good just as shredded root veggies, sauteed, and served with rice, etc.  Had not really thought of grating root veggies before like this, but it’s so easy and delicious!

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