Vegetable Ragout Cassolette

Vegetable Ragout Cassolette

3 oz Artichoke Quarters

3 oz Brussel Sprouts

3 oz Baby Carrots

3 oz Salsifis

2 oz Flageolets

2 oz Peas

2 oz Peeled Fava Beans

2 oz Asparagus 4"

1 tsp Carrot Glacis

1 tsp Onion Glacis

2 oz Butter

2 tbsp Olive Oil

1 oz Sugar

1/3 cup Water

4 Pancetta Slices

  • 1. Melt butter with olive oil.
  • 2. Saute the artichokes and brussel sprouts until golden brown.
  • 3. Add the carrots, salsifis, flageolets to the wok and heat up until lightly colored.
  • 4. Add the vegetable glacis, sugar and water.
  • 5. Cover and simmer for 5 minutes.
  • 6. Add the peas, fava beans and asparagus.
  • 7. Saute under high heat until the vegetable juice is reduced and the vegetables are glazed.
  • 8. Arrange the vegetables in each cassolette.
  • 9. Saute the Pancetta and add on top of the vegetables.
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