Servings:two to three as a main course.
亚搏手机版官方
- 2 Tbs. extra-virgin olive oil
- 1 small onion, sliced into wedges about 1/2-inch thick at the widest point
- Kosher salt and freshly ground black-pepper
- 1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces
- 1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice
- 10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks
- 2 cups homemade or low-salt canned chicken broth
- 1 Tbs. heavy cream
- 2 tsp. Dijon mustard
- 2 Tbs. chopped fresh dill or flat-leaf parsley
- 1/2 lemon
Nutritional Information
- Nutritional Sample Size based on three servings
- Calories (kcal) : 220
- Fat Calories (kcal): 110
- Fat (g): 12
- Saturated Fat (g): 3
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 8
- Cholesterol (mg): 5
- Sodium (mg): 480
- 碳水化合物(克):24
- Fiber (g): 10
- Protein (g): 9
Preparation
- Heat the oil over medium-high heat in a large saucepan or a small Dutch oven. Add the onion, along with a few pinches of salt and a few grinds of pepper. Cook, stirring frequently, until the onion softens and starts to turn golden, about 5 min. Add the asparagus, fennel, and potatoes to the pot, along with a few more pinches of salt and pepper. Cook, stirring, until the vegetables are well coated with oil and the asparagus has turned bright green, 2 to 3 min. Add the chicken broth, raise the heat to high, and cover the pot. When it comes to a boil, reduce the heat to medium and keep the broth at a lively simmer. Cook, covered, until the potatoes are tender, 7 to 10 min. Stir in the cream, mustard, dill or parsley, and a squeeze or two of lemon juice. Adjust the seasonings and serve.
If you like, top the ragoût with a dollop of crème fraîche or sour cream and more chopped dill or parsley.
You can use thin asparagus instead of thick, but add it 5 min. after you’ve added the fennel and potatoes.
Ingredient Spotlight
-
IN THIS RECIPEAsparagus
-
IN THIS RECIPEFennel
-
-
FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (4 reviews)
-
MajorMan93| 12/10/2020This went down very well with my parents!
I would recommend mixing in some herbs as you fry the vegetables. I added a mixture of parsley, chives, cardamon (gives an earthy taste), basil, oregano, rosemary, thyme, salt, black and white pepper - a pinch of everything. I feel the veg would have tasted slightly bland without.
I also added about 250 ml of dry, citrusy Spanish white wine before adding the stock. Once this boiled down, I continued the recipe. A glass of wine by the side paired very well with the lemony sauce.
-
abagustinab68| 05/19/2011
这汤很容易和迅速的总和。I made it with dill, and the mustard and cream gave it a nice depth of flavor. My husband thought the stew was just OK, so it was up to me to eat the leftovers. That's how I learned that this ragout is best eaten fresh. The asparagus is easily overcooked upon reheating.
-
Blueberries| 11/10/2010
This is a light and flavorful dish, and is also quick and inexpensive. I followed the reviewer's advice and added the asparagus tips after 5 minutes of the ten minute simmer. I didn't have fresh dill, so I also added freeze-dried dill when I added the asparagus tips. The ragout, along with a good bread, makes an excellent weeknight supper.
-
SarahJB| 05/08/2009This is such a simple, delicious springtime stew. I would recommend adding the tips of the asparagus about halfway through the cooking time so they don't overcook. Fresh herbs on each serving really brighten the taste up! I made a variation without the cream/mustard mixture, swirling in instead a dollop of sorrel pesto--it was delicious also, very nice if you don't want the creaminess in the original recipe.
What We're Cooking Now
![]()
![]()
CollectionSpring Pasta Recipes
![]()
MagazineThe Country's Favorite Cakes
![]()
CollectionSpring Egg Recipes
Write a Review