Food & Entertaining - Garden to Table

Summer vegetable ragout with zucchini, green beans and corn

Susan Middleton
Photography by
Ben Fink

Combine these harvest favourites into a savoury weeknight meal

A bit like an elegant succotash, this fresh summer medley has a nice hit of lemon to brighten it up. It takes some time to prep these vegetables, but the cooking goes quickly—the “braise” is really just a quick reduction of chicken stock and a little bit of cream to bring everything together. The vegetables don’t get overcooked, and so they retain a nice texture. This ragout is good slightly warm, as well as hot, so it can sit a bit while you put the rest of your dinner together.

Serves 4

  • 1 tsp fresh lemon juice
  • ½ tsp finely grated lemon zest
  • ¼ tsp Worcestershire sauce
  • ¼ cup/60 ml low-sodium chicken broth
  • 2 Tbsp heavy cream
  • 1 Tbsp canola oil
  • 1 cup (about 4 oz/115 g) fresh corn kernels (from about 2 large ears; see tip)
  • ¾ cup (about 3½ oz/100 g) sliced baby zucchini (¼-in/6.5-mm pieces)
  • ¾ cup (about 3½ oz/100 g) sliced slender green or yellow wax beans (¼-in/6.5-mm pieces; see tip)
  • 1 cup (about 4 oz/115 g) medium-diced yellow onion
  • ½ tsp kosher salt
  • ½ tsp finely chopped fresh garlic
  • 1 Tb sp chopped fresh herbs (a combination of parsley or chervil, chives, thyme, mint, and/or basil)
  • Freshly ground black pepper

Combine the lemon juice, lemon zest, and Worcestershire sauce in a small bowl. In a liquid measure, combine the broth and heavy cream. Set these aside.

In a 10-in/25-cm straight-sided sauté pan with a lid, heat the canola oil over medium/high heat. Add the corn, zucchini, green beans, onion, and salt. Cook, stirring frequently, until the bottom of the pan is browned (this is from the starch in the corn) and some of the vegetables are just beginning to brown, 4 to 6 minutes.

Add the garlic and cook, stirring, just until well combined. Turn the heat to low, add the broth cream mixture, stir well to scrape up the browned bits from the bottom of the pan, and cover.

Simmer, stirring once, until the liquids have reduced to 1 or 2 Tbsp, 3 to 4 minutes. (Depending on your stove, this may go more quickly.)

Remove the pan from the heat, uncover, and stir in the lemon juice mixture and most of the fresh herbs. Season with pepper and stir again. Transfer to a serving dish or individual serving bowls and garnish with the remaining herbs.

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