RAGOUT OF YOUNG VEGETABLES

Preparation Method :

• Bring a large saucepan of salted water to the boil.
• Melt the butter in a large sauté pan. Add the onions, thyme, water and a pinch of salt. Bring to the boil, cover and simmer for 5 minutes.
• Meanwhile, blanch the vegetables separately in the order listed, allowing 2 minutes each for the squash and carrots and 1 minute each for the other vegetables. Make sure the water comes back to the boil before adding each one.
• As each batch of vegetables is blanched, remove with a slotted spoon and add to the onions. Stir, cover and continue to simmer. Add a little more water if the mixture becomes dry.
• When all the vegetables are in the pan, stir in the herbs, lemon juice, garlic and remaining butter. Season to taste. Stir over a high heat until the butter melts and the sauce thickens slightly.