Vegetable Ragout

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

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, onions, baby carrots, potatoes, flour, white wine, vegetable stock, pesto, fava beans, green beans, flat leaf parsley

Taken from www.yummly.com/recipe/Vegetable-Ragout-1400884 (may not work)