Spring Vegetable Ragout Recipe - Food.com

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Spring Vegetable Ragout

By enigma256 on July 21, 2010

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Ingredients:

Serves: 4 ,

Servings:

cups

3 leeks, medium, white & pale green parts only, halved lengthwise and thinly sliced into half moons
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
12 ounces asparagus, trimmed and cut into 1-inch pieces
1 cup water
6 ounces sugar snap peas, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 tablespoon butter, unsalted
1 tablespoon mined fresh herb, whatever you have handy

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 30 mins

1 Soak leeks in cold water 5 minutes; lift out and drain. Repeat until no grit remains on bottom of bowl. Set aside (I usually skip this step because the leeks I get usually aren't that dirty).
2 Heat oil in a large skillet over medium-high heat. Add leeks and salt and saute until leeks are tender, about 2 minutes. Stir in asparagus, then water. Simmer covered for 2 minutes. Add snap peas and radishes, cover, and simmer for 2 minutes more.
3 Stir in mustard until well combined, then swirl in butter and herbs. Serve immediately.

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About This Recipe

Spring Vegetable Ragout

By enigma256

on July 21, 2010
ID #432955

Found this keeper in body & soul mag. I kinda just use this as a guide and add whatever other yummy veggies I have handy. I have tried adding mushrooms and red cabbage, both came out great. I served this over angel hair pasta and it is wonderful.

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