Salsify Ragout
Ingredients
- 1 lb salsify, washed and peeled ⓘ
- 6 tbsp white wine vinegar ⓘ
- 1 tbsp all purpose flour ⓘ
- 3/4 cup long grain rice
- 1-2 tbsp olive oil ⓘ
- 1/2 lb chicken breast, coarsely diced ⓘ
- 1/2 lb mushrooms, cleaned and sliced ⓘ
- 2 cups vegetable stock ⓘ
- 2/3 lb carrots, peeled and chopped ⓘ
- 2/3 lb broccoli, divided into small florets ⓘ
- 1 pinch salt
- 1/2 bunch chives, finely sliced ⓘ
- 3 sprigs thyme, finely chopped ⓘ
- 1-2 tbsp corn starch ⓘ
Instructions
- Cut salsify into pieces and plunge into solution of water mixed with the vinegar and flour. Meanwhile, bring rice to a boil in salted water, then cover tightly and simmer for 15 mins.
- Heat oil in a deep pan and saute chicken and mushrooms for 10 mins, and season. Drain the salsify. Bring stock to a boil in a large saucepan and cook carrots and salsify for 15 mins. Add broccoli 7 mins before end of cooking.
- Add 1/2 cup of water to chicken and mushroom mixture, briefly bring to a boil and add to vegetables along with the herbs. Stir corn starch and sour cream into ragout, let thicken, then season. Serve with the rice.
Nutrition & Diet Analysis (per serving)
760
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).