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Recipe of the week: Spring Vegetable Ragout with Herbs

Ingredients: • 1 cup twice peeled fava beans, about 1 pound favas in the pod • 6 spring onions, the white bulbing type • 1/4 pound morel mushrooms • 3/4 cup shelled peas • 1 1/2 cup chicken stock • 5 Tbs. extra virgin olive oil • 1 Tbs. each chopped chervil, parsley and chives • salt to taste Directions: Fava beansClean the onions, slice in half lengthwise and then cut into diagonal half moons, about 1/4 inch thick. Trim the ends of the mushrooms and cut into quarters lengthwise. In a heavy bottomed high sided saute pan warm half the olive oil over medium heat, add the onions and cook them until they soften, about 5 minutes. Next add the morels and season lightly with salt. Cook the two until the mushrooms give off their liquid. Then add the fava beans and 1 cup of the chicken stock. Bring to a boil, turn down and simmer for 5 minutes. In the meantime, blanch the peas in boiling water until just done. Drain and set aside. This can all be done ahead. To finish the ragout, bring the liquid up to a boil. Turn down the heat and add the peas and the rest of the olive oil. Taste for salt and add the herbs. For a juicier ragout, add more chicken stock. Serves 6. Source: Kelsie Kerr, Co-Chef Cafe Rouge, Berkeley CA Please give this recipe a try and let us know what you think by clicking on the comments link… thank you!

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

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  1. Hi, my girlfriend tried this recipe, and have to say it is great! Especially for my mother since her cholesterol and blood pressure is up, we lessened the oil though for precaution

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