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Veg Ragout

Veg Ragout comes together with Chicken Or Veg Stock, Water, and Romesco Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   In a large sauce pot, warm the pancetta and onions oven medium heat.

2. 2

   Stir occasionally until the bacon is lightly browned and the onions are translucent.

3. 3

   Add the chicken stock, water, thyme, salt & pepper and bring to a boil.

4. 4

   Reduce heat and simmer for about 45 minutes or until all but about 1/4 cup of the liquid has evaporated.

5. 5

   Turn to high heat and add the artichokes. Cook for about 4 minutes, stirring occasionally.

6. 6

   Add the leeks and cook for another 4 minutes, stirring occasionally.

7. 7

   Add a couple of tablespoons of water as neccessary to keep the pot from going dry.

8. 8

   Add the asparagus and cook for a final 4-5 minuts, stirring occassionally and gently at this point so as not to break up the artichokes.

9. 9

   Remove from heat and arrange the vegetables on plate or on a single platter with the pieces of pancetta scattered around the edge and remaining liquid drizzled over the vegetables.

10. 10

    Top with a dollop of romesco sauce and serve immediately.