About the Dish

Per Serving
Calories 460
Total Fat 26 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 630 mg
Total Carbohydrates 47 g
Dietary Fiber 10 g
Sugar 15 g
Protein 12 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Dry Cider

A French vegetable ragout needs a dry cider. A dry cider will let the flavors of the vegetable shine through. We suggest North Carolina's Bold Rock Carolina Apple Cider; its crisp, clean dryness will fit this dish like a glove.

Vermentino, Yolo County, CA

Vermentinos inherently have floral, orchard fruit notes that play well with various vegetables found in this dish. The plant-based nature keeps this dish light on its feet, and the wine’s brisk acids really ramp up the synergy of the pairing.

METHOD

1
MISE EN PLACE: • 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
Place a sauce pot 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 onion is tender, 2-3 minutes. Note: Reduce heat if onion begins to brown.
3
Stir in carrot, turnip and potato.
4
• Add bouillon cube, 2 cups water, wine and herb stems. • When mixture simmers, cover pot. 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. Taste and adjust seasoning as desired 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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