Sunday, July 29, 2012

Carrot, Fingerling Potato and Pea Ragout

Thanks to Carol Miller in Pennsylvania for this great recipe!
Hearty caramelized carrots and potatoes are the base for this side dish (or main dish).  Peas, baby spinach, lemon and tarragon add a bright fresh twist.  Serve with roast chicken or seared fish.  Serves 4 to 6 - Fingerling potatoes are elongated in shape, resemble a finger, and they are almost a sweet creamy flavor.  They look nice on a platter, but other potatoes would be fine for this recipe.

1 medium lemon
1 tsp. balsamic vinegar
1 tsp. maple syrup or a little stevia
1 Tbsp. water
3 1/2 Tbsp. butter chilled
2 Tbsp. extra virgin olive oil or more if needed
1 1/2 lb. large carrots cut into 2" long 1/2"thick sticks ( I love carrots and used extra)
3/4 tsp. kosher salt
12 oz. fingerling potatoes cut in half lengthwise, if longer than 2" cut in half crosswise (used extra)
1 cup low-salt chicken broth or water
1 1/2 tsp. minced garlic
3/4 cup fresh blanched peas (or frozen, thawed)
2 oz. stemmed baby spinach leaves
2 tsp.chopped fresh tarragon (used dried parsley)
Finely grate lemon to yield 1 tsp. zest and juice it to yield 1 1/2 tsp. juice. In small bowl combine zest, juice, vinegar, maple syrup, and 1 Tbsp. water.
In a deep wide pan heat 1 Tbsp. butter and 2 Tbsp. olive oil over low heat or little higher.  Add carrots and 3/4 tsp. salt. Cover and cook, stirring once in a while gently until nicely browned and just tender (25 min. more or less).  With slotted spoon transfer to a large plate.
Add 1 Tbsp. butter to remaining fat in pan.  If no fat in pan, add olive oil.  When butter melts arrange potatoes cut side down in a single layer in pan. Add a little salt if needed. Cover pan partially and cook undisturbed until potatoes are deep golden brown on bottom (10 or 15 min.).  Add chicken broth or water and bring to a boil; reduce to a simmer and cover partially.  Cook until potatoes are tender and liquid has reduced to few Tbsp. (15 min or so).  Add garlic to potatoes and cook, stirring gently until fragrant (about 30 seconds).  Add reserved carrots, peas and lemon juice mixture.  Stir and cook a few minutes.  Add spinach, stirring gently until spinach is wilted.  Remove pan from heat and add remaining 1 1/2 Tbsp. butter; stir until just melted.  Stir in tarragon or parsley.  Transfer to platter and serve.