Wednesday, August 4, 2010

Summer Vegetable Ragout

This recipe is yet another from my newest cookbook obsession-Fast, Fresh, and Green by Susie Middleton. There are so many amazing looking recipes that I have bookmarked in this book already; I think the summer farmer's market will end before I can get to all the ones I really want to try.

Although there is a decent amount of prep work with this recipe, it comes together really quickly once you actually start cooking. I highly recommend the Oxo Good Grips corn stripper for stripping corn from the cob. It makes quick work of the task and doesn't make a mess because the corn is collected in a reservoir on the corn stripper. This dish manages to be both rich, from a small amount of cream, and light, from all the fresh vegetables and the lemon zest and juice. It was immensely satisfying, and you'll probably find yourself going back for seconds!

Summer Vegetable Ragout with Zucchini, Green Beans, and Corn
from Fast, Fresh, and Green by Susie Middleton
serves 4

1 t. fresh lemon juice
1/2 t. finely grated lemon zest
1/4 t. Worcestershire sauce
1/4 c. low-sodium chicken broth
2 T. heavy cream
1 T. canola oil
1 c. fresh corn kernels (from about 2 large ears)
3/4 c. sliced baby zucchini
3/4 c. sliced slender green or yellow wax beans
1 c. medium-diced yellow onion
1/2 t. finely chopped fresh garlic
1/2 t. kosher salt
1 T. finely chopped fresh herbs
Freshly ground black pepper

1. Combine the lemon juice, lemon zest, and Worcestershire sauce in a small bowl. In a liquid measure, combine the broth and heavy cream. Set these aside.

2. In a 10-inch straight-sided saute pan with a lid, heat the canola oil over medium-high heat. Add the corn, zucchini, green beans, onion, and salt. Cook, stirring frequently, until the bottom of the pan is browned (this is from the starch in the corn) and some of the vegetables are just beginning to brown, 4 to 6 minutes. Add the garlic and cook, stirring, until well combined. Turn the heat to low, add the broth-cream mixture, stir well to scrape up the browned bits from the bottom of the pan, and cover. Simmer, stirring once, until the liquid have reduced to 1 to 2 Tbsp., 3 to 4 minutes. (Depending on your stove, this may go more quickly).

3. Remove the pan from the heat, uncover, and stir in the lemon juice mixture and most of the fresh herbs. Season with pepper and stir again. Transfer to a serving dish or individual serving bowls and garnish with the remaining herbs.

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