Vegetable Ragout - cooking recipe

Ingredients

2 tbsp olive oil
6 oz baby onions, peeled, halved
6 oz baby turnips, peeled, trimmed, halved
6 oz baby carrots, peeled, trimmed, halved lengthwise
8 oz new potatoes, scrubbed, halved
2 tbsp all-purpose flour
2/3 cup dry white wine
1 1/4 cups vegetable stock
3 tbsp pesto
3.5 oz fresh shelled fava beans
3.5 oz green beans, trimmed, halved
2 tbsp fresh flat-leaf parsley leaves

Preparation

Heat olive oil in a large frying pan. Cook onions for 4-5 mins, until golden. Add turnips, carrots and potatoes. Cook for 3-4 mins. Add flour and cook, stirring, for 1 min. Gradually stir in wine, stock and pesto. Bring to a boil and season. Reduce heat, cover and simmer for 10 mins. Add beans and simmer for 10 mins, or until vegetables are tender. Serve hot, sprinkled with parsley.