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This ragout—slightly sweet and not too rich—is a wonderful mix of winter vegetables and fruit and an excellent accompaniment to chef John Besh's Horseradish-and-Herb-Crusted Beef Rib RoastChef Holiday Recipes Made Easy More Great Recipes from New Orleans Chefs

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John Besh
December 2007

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Credit: © Quentin Bacon

Recipe Summary

active:
45 mins
total:
1 hr 25 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil over high heat. Add the celery root and boil until tender, about 6 minutes. With a slotted spoon, transfer to a large baking sheet. Add the turnips to the pot and cook until tender, about 5 minutes. Transfer to the baking sheet. Repeat with the pears, cooking them for 2 minutes and transferring them to the baking sheet. Add the beets to the pot and simmer for 15 minutes. Drain the beets and transfer to a large plate. Let cool slightly, then peel and quarter the beets.

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

Make Ahead

The ragout (without the butter) can be refrigerated overnight. Reheat gently, then stir in the butter.

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