Root Vegetable, Pear and Chestnut Ragout

Name: Root Vegetable, Pear and Chestnut Ragout
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 567 grams baby golden beets (2 bunches), stems trimmed; 680 grams Bosc pears —peeled, cored and cut into 1-inch dice; 680 grams celery root, peeled and cut into 1-inch dice; 237 milliliters roasted peeled chestnuts from a jar (vacuum-packed); 3 garlic cloves, minced; 355 milliliters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil; 12 servings Salt and freshly ground pepper; 1 large shallot, minced; 1 Tbsp coarsely chopped thyme; 567 grams turnips, peeled and cut into 1-inch dice; 3 Tbsps unsalted butter, at room temperature

Root Vegetable, Pear and Chestnut Ragout is a gluten free side dish. One serving contains 167 calories, 3g of protein, and 6g of fat. This recipe serves 12. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. If you have thyme, salt and pepper, celery root, and a few other ingredients on hand, you can make it.

Instructions

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the celery root and boil until tender, about 6 minutes. With a slotted spoon, transfer to a large baking sheet.

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Celeriac

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Slotted Spoon

Baking Sheet

Add the turnips to the pot and cook until tender, about 5 minutes.

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Turnip

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Pot

Transfer to the baking sheet. Repeat with the pears, cooking them for 2 minutes and transferring them to the baking sheet.

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Pear

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Baking Sheet

Add the beets to the pot and simmer for 15 minutes.

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Beet

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Pot

Drain the beets and transfer to a large plate.

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Beet

Let cool slightly, then peel and quarter the beets.

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Beet

Return the pot to the stove.

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Stove

Pot

Add the olive oil, and when it's hot, add the garlic, shallot and thyme and cook over moderate heat until softened, about 5 minutes.

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Olive Oil

Shallot

Garlic

Thyme

Add the stock and boil over high heat until reduced to 1 cup, about 5 minutes.

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Stock

Add the celery root, turnips and pears, cover and cook over moderately high heat, folding gently a few times with a heatproof rubber spatula, until heated through.

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Celeriac

Turnip

Pear

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Spatula

Add the beets and chestnuts and season with salt and pepper. Cover and cook until heated through, about 3 minutes. Gently stir in the butter, transfer the ragout to a bowl and serve.

Ingredients you will need

Salt And Pepper