Ragout of Spring Vegetables

• 34 lb fingerling potato
• 12 lb carrot
• 12 lb cauliflower
• 1 onion
• 1 head garlic
• 6 tablespoons butter, divided
• kosher salt
• 14 lb arugula or 14 lb other lettuce, cut in thin strips
• 1 -2 tablespoon white wine (optional)
• 1 12 teaspoons fresh tarragon, minced (and or or chervil, parsley or chives, or a mixture)

1. First prepare the vegetables: If the potatoes are small, just leave them whole; if not cut them into bite-sized pieces.
2. Carrots should be pencil thin, so cut lengthwise in halves or quarters.
3. Break the cauliflower into florets.
4. Cut the onion into thin halfmoons; separate the garlic, but leave it unpeeled.
5. Steam the potatoes, over boiling water, in a tightly covered pot until tender, about 15 minutes; drain.
6. Meanwhile, melt 2 tablespoons butter in a large skillet, over medium low heat and saute the onions and garlic until the onions soften, about 5 minutes.
7. Reduce heat to the lowest setting and add the carrots and cauliflower to the skillet; season with 1 teaspoon salt and scatter the arugula over top.
8. Cover, and cook, stirring occasionally, until carrots are tender, about 20 minutes (the arugula should exude some moisture, but you may want to add a splash or two of water or white wine).
9. Once the carrots are done, transfer the potatoes to pan and drop butter in 1 tablespoon-sized chunks, stirring to make a light sauce.
10. Garnish with tarragon and serve.

potato, carrot, cauliflower, onion, garlic, butter, kosher salt, arugula, white wine, fresh tarragon

Taken from www.food.com/recipe/ragout-of-spring-vegetables-473883 (may not work)