Root Vegetable Ragout

• 2 sweet carrots, washed and peeled
• 4 turnips, washed and peeled
• 2 parsnips, washed and peeled
• 12 white pearl onions, peeled
• 12 red pearl onions, peeled
• 1/2 teaspoon sherry wine vinegar
• 2 tablespoons unsalted butter
• 1 teaspoon chopped tarragon
• salt & freshly ground black pepper, to taste

1. Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.
2. Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less. Carefully remove from the blanching water with a slotted spoon and place into an ice water bath. Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.
3. To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon. Place the skillet over a medium-low flame and warm just moments before serving. Season with salt and pepper.

sweet carrots, parsnips, white pearl onions, red pearl onions, sherry wine vinegar, unsalted butter, tarragon, salt

Taken from www.food.com/recipe/root-vegetable-ragout-274309 (may not work)