Salsify Ragout

• 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
• 3 tbsp sour cream

1. 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.
2. 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.
3. 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.

white wine vinegar, flour, long grain rice, olive oil, chicken breast, mushrooms, vegetable stock, carrots, broccoli, salt, chives, thyme, corn starch, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/16260 (may not work)