Carrot, Fingerling Potato, and Pea Ragout Recipe

large dish of carrots peas and potaotes

Turn ordinary veggies like potatoes, peas, and carrots into a delicious and cozy side dish without turning on the oven.


  • 1 lemon, zested and juiced
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 3 1/2 tablespoons unsalted butter, chilled
  • 2 tablespoons olive oil
  • 1 1/2 pounds large carrots, peeled and cut into 2-inch-long, 1/2 inch thick sticks
  • 1 1/2 teaspoon salt
  • 12 ounces small fingerling potatoes, halved lengthwise
  • 1 cup chicken broth, stock, or water
  • 2 garlic cloves, minced
  • 3/4 cup fresh peas, blanched, or frozen peas
  • 1 cup (packed) fresh baby spinach leaves
  • 2 teaspoons chopped fresh tarragon*


  1. In a small bowl, whisk the lemon zest, juice, vinegar, maple syrup, and water until combined. 
  2. In a 5 to 6-quart Dutch oven, heat 1 tablespoon of butter and olive oil over low heat. Add the carrots and season with 3/4 teaspoon salt. Cover and cook, stirring often, until the carrots are browned and tender, about 20 minutes. 
  3. Transfer the carrots to a large plate. 
  4. Heat an additional tablespoon of butter in the Dutch oven, arrange the potatoes, cut side down in a single layer, and season with 3/4 teaspoon salt. 
  5. Cover partially and cook, undisturbed, until the potatoes are golden brown, about 5 to 7 minutes. Add the chicken broth or water and bring to a boil before reducing the heat and simmering until the cooking liquid is reduced.
  6. Add the chopped garlic, carrots, green peas, spinach, and lemon juice mixture to the potatoes. Stir to combine and continue to cook until the spinach wilts. 
  7. Remove from heat and stir in 1/2 tablespoons butter and fresh tarragon. 



don’t have fresh tarragon? Substitute it with 1 teaspoon dried tarragon,  2 teaspoons of chopped fresh rosemary, 1 teaspoon dried Italian seasoning, dried basil, or herbs de provance.