Best 5 Spice Root Vegetable Ragout Recipes

ROOT VEGETABLE RAGOûT

Steps:

• Have ready a bowl of ice and cold water. Cook onions in boiling water 3 minutes and drain in a colander. Transfer onions to ice water to stop cooking. When onions are cool enough to handle, peel and reserve. Preheat oven to 425°F.
• Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each. In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.
• In a large skillet heat butter over moderate heat until foam subsides and cook onions, stirring, until tender and pale golden. Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.
• Serve ragout garnished with parsley and zest.

5 SPICE ROOT VEGETABLE RAGOUT

Steps:

• In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.

ROOT VEGETABLE RAGOUT

Steps:

• Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.
• 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.
• 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.

CHINESE FIVE-SPICE VEGETABLES

Steps:

• In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
• In a wok, heat oil and fry the onion and ginger
• Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
• Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
• Add the tofu and simmer for 1 minute.

ROOT VEGETABLE RAGOUT

Steps:

• Preheat the oven to 425°F.
• Peel the carrots, parsnips, rutabaga, turnip, and potato and cut them into 1/2-inch dice. Combine them on a half sheet pan, toss with 2 tablespoons of the olive oil, and season with salt. Spread the vegetables in a single layer.
• Roast, stirring and rotating the pan occasionally, until tender and golden, about 25 minutes.
• Meanwhile, heat a larger skillet over medium heat. Heat the remaining 1/2 tablespoon oil. Add the onion and cook, stirring frequently, until tender, about 3 minutes.
• Stir in the butter until it melts, then stir in the roasted vegetables. Add the chicken stock and season with salt and pepper. Simmer until the stock thickens and coats the vegetables, about 3 minutes. Stir in the parsley, thyme, and lemon zest. Serve hot or warm.

ROASTED PORK LOIN WITH ALMOND PESTO 5 SPICE ROOT VEGETABLE POT PIE

Steps:

• In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add the basil and mint leaves. Slowly drizzle in the oil to achieve a thick puree. Check for seasoning. Season the pork and spread the pesto on each pork escalope. Save a little pesto for garnishing. Roll the pork escalopes and tie each one with string. In a hot saute pan coated with oil, sear the pork roulades on all sides. Place pork in a 350 degree oven for about 20 minutes. An internal temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin rest for at least 5 minutes before slicing.
• Add a little oil to thin out the remaining pesto.
• For the 5 Spice Root Vegetable Ragout: In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.
• For the Pastry Cups: In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small, tiny pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown.
• PLATING: Zigzag pesto oil on white plate. Place one pastry cup in the center of a plate and generously over fill with vegetable ragout. Slice thick slices of pork and surround cup. Garnish with toasted almonds and sliced scallions.
• Wine Suggestion: Robert Sinskey Pinot Noir 1996

LEBANESE STYLE VEGETABLE RAGOUT

Steps:

• In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.
• Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.
• Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.
• To serve, discard parsley, Stir in yogurt and heat through.

BASIC VEGETABLE RAGOUT

Steps:

• In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.