Chartreuse Ragout

Chartreuse Ragout Recipe from Denmark - Ingredients: Butter, Carrots, Cabbage, Salt, and Chicken

Region / culture: Denmark | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Chartreuse Ragout is a classic French dish that combines tender poultry ragout with layers of cabbage and carrots, all baked to perfection. This dish is rich in flavor and perfect for a special occasion or a cozy family dinner.

History

Chartreuse Ragout has its origins in French cuisine, specifically in the region of Chartreuse. The dish is named after the famous Chartreuse liqueur, which is known for its vibrant green color. The combination of tender poultry ragout with layers of cabbage and carrots creates a visually stunning dish that is as delicious as it is beautiful.

Ingredients

2 tbsp of butter
2 half-cooked carrots
1 half-cooked medium cabbage
salt and pepper
2 cups of ragout of meat, chicken or other poultry
0.63 cups of melted butter

How to prepare

Preheat the oven to 350°F (177°C).
Grease a butter pudding mold or deep round casserole.
Cut the carrots into small pieces and arrange them in a pattern on the bottom and around the sides of the mold.
Drain the cabbage and coarsely chop it. Season with salt and pepper.
Create a 1" layer of cabbage on the bottom and sides of the mold.
Add the ragout without sauce on top of the cabbage layer.
Cover with another layer of cabbage.
Pour melted butter over the top.
Place the mold in a shallow pan filled with hot water.
Bake in the preheated oven for about 1 hour.
Remove from the oven and carefully turn out the pudding onto a warmed serving platter.
Serve with Bordelaise or Caper Sauce.

Variations

Substitute the poultry ragout with beef or lamb for a different flavor profile.
Add mushrooms or bell peppers to the dish for extra texture and flavor.

Cooking Tips & Tricks

Make sure to cook the carrots and cabbage until they are just tender, as they will continue to cook in the oven.

- Season each layer of cabbage with salt and pepper to ensure that the flavors are well-balanced.

- Be sure to grease the pudding mold or casserole dish well to prevent sticking.

- Serve the Chartreuse Ragout with a flavorful sauce, such as Bordelaise or Caper Sauce, to enhance the dish's taste.

Serving Suggestions

Serve Chartreuse Ragout with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Baking, sautéing

Ingredient Substitutions

Use olive oil instead of butter for a healthier alternative.

- Substitute the cabbage with kale or Swiss chard for a different twist on the dish.

Make Ahead Tips

Prepare the Chartreuse Ragout up to a day in advance and bake it just before serving for a stress-free meal.

Presentation Ideas

Garnish the Chartreuse Ragout with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

Pair Chartreuse Ragout with a glass of white wine, such as Chardonnay or Sauvignon Blanc, to complement the dish's rich flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

Vitamin A: 80% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains dairy (butter)

Summary

Chartreuse Ragout is a well-balanced dish that provides a good source of protein, vitamins, and minerals. It is relatively high in fat due to the butter used in the recipe.

Summary

Chartreuse Ragout is a delicious and visually stunning dish that is perfect for a special occasion or a cozy family dinner. With layers of tender poultry ragout, cabbage, and carrots, this dish is sure to impress your guests and satisfy your taste buds. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Chartreuse Ragout. It was handed down to me by my dear friend, Mrs. Jenkins, who had learned it from her own grandmother. The intricate combination of flavors and techniques involved in creating this dish seemed almost magical to me, and I was eager to learn more.

Mrs. Jenkins invited me to her cozy kitchen one afternoon, where she patiently guided me through the process of making Chartreuse Ragout. As she chopped, stirred, and seasoned, she shared stories of her own culinary adventures and the secrets she had picked up over the years.

The ingredients for the dish were a colorful array of fresh vegetables, herbs, and spices. Mrs. Jenkins explained that the key to a successful Chartreuse Ragout was in the careful selection and preparation of each ingredient. She emphasized the importance of using only the best produce and seasonings, and taking the time to chop, dice, and sauté everything to perfection.

As the fragrant aroma of the simmering ragout filled the kitchen, Mrs. Jenkins revealed the final secret ingredient – a dash of her own homemade spice blend, passed down through generations of her family. She sprinkled it over the bubbling pot with a flourish, and the scent that wafted up was like nothing I had ever experienced before.

After several hours of cooking, the Chartreuse Ragout was finally ready. Mrs. Jenkins ladled generous portions into bowls, garnishing each with a sprinkle of fresh herbs and a dollop of creamy yogurt. We sat down at her kitchen table and dug in, savoring each spoonful of the rich, flavorful ragout.

As I tasted the dish, I was transported to a world of warmth and comfort. The flavors mingled on my tongue, creating a symphony of taste that was both familiar and exotic. I could taste the earthiness of the vegetables, the brightness of the herbs, and the depth of the spices, all coming together in perfect harmony.

Mrs. Jenkins watched me with a knowing smile, her eyes twinkling with pride. She had passed on her knowledge and love of cooking to me, and I was grateful for the experience. I knew that this recipe for Chartreuse Ragout would become a cherished part of my own culinary repertoire, to be shared with friends and family for years to come.

As I left Mrs. Jenkins' kitchen that day, my heart was full and my mind buzzing with new ideas and inspiration. I couldn't wait to try my hand at making Chartreuse Ragout on my own, to put my own spin on the classic recipe and perhaps even add a touch of my own magic to it.

And so, armed with Mrs. Jenkins' guidance and the memory of that unforgettable afternoon, I set out on my own culinary journey. I experimented, I tasted, I tweaked, until I had created a version of Chartreuse Ragout that was uniquely my own – a tribute to the generations of cooks who had come before me, and a testament to the power of good food to bring people together in joy and fellowship.