Vegetable Ragout

• 2 tbsp olive oil
• 6 oz baby onions, peeled, halved
• 6 oz baby turnips, peeled, trimmed, halved
• 6 oz baby carrots, peeled, trimmed, halved lengthwise
• 8 oz new potatoes, scrubbed, halved
• 2 tbsp all-purpose flour
• 2/3 cup dry white wine
• 1 1/4 cups vegetable stock
• 3 tbsp pesto
• 3.5 oz fresh shelled fava beans
• 3.5 oz green beans, trimmed, halved
• 2 tbsp fresh flat-leaf parsley leaves

1. Heat olive oil in a large frying pan. Cook onions for 4-5 mins, until golden. Add turnips, carrots and potatoes. Cook for 3-4 mins. Add flour and cook, stirring, for 1 min. Gradually stir in wine, stock and pesto. Bring to a boil and season. Reduce heat, cover and simmer for 10 mins. Add beans and simmer for 10 mins, or until vegetables are tender. Serve hot, sprinkled with parsley.

olive oil, baby onions, baby turnips, baby carrots, potatoes, flour, white wine, vegetable stock, pesto, beans, green beans, parsley

Taken from recipes-plus.com/api/v2.0/recipes/28820 (may not work)