About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Onion

    Onion

  • Beautiful Briny Sea Anise Salt

    Beautiful Briny Sea Anise Salt

  • Carrot

    Carrot

  • Turnip

    Turnip

  • Baby Potatoes

    Baby Potatoes

  • White Cooking Wine

    White Cooking Wine

  • Parsley

    Parsley

  • Thyme

    Thyme

  • Edamame

    Edamame

  • Turbinado Sugar

    Turbinado Sugar

METHOD

1
•Peel and mince 1 cup onion. Save remaining onion for another use. • Cut turnips into 1/2-inch wedges. • Cut carrots lengthwise into 1/2-inch wedges. Cut crosswise into 2-3 inch lengths. • Cut potatoes into 1/2-inch wedges. • Pick and chop parsley and thyme leaves. Reserve stems.
2
Dissolve bouillon cube in 2 cups hot water.
3
Place a saucepot over medium heat. Add 2 tablespoons olive oil. When oil is warm, stir in onion and 1/4 teaspoon anise salt. Cook, stirring occasionally, until tender, 2-3 minutes. Reduce heat if onion begins to brown.
4
• Add bouillon mixture, wine and herb stems. • When mixture simmers, cover, and cook until vegetables are barely tender, about 8 minutes.
5
• Stir in edamame, sugar and 1/4 teaspoon pepper. • Simmer gently until vegetables are tender, but still hold their shape, about 5 minutes. • Discard herb stems.
6
Stir in chopped herbs. Season to taste with anise salt and pepper.
7
• Divide ragout between 2 bowls. • Drizzle with a total 1 tablespoon olive oil, and enjoy!

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