Thursday, June 7, 2007

Recipe: Spring Vegetable Ragout

I used to think that 'ragout' meant 'soggy vegetables' in French.

Not so with this dish. I couldn't believe how fresh and delicious everything tasted. Not an overcooked, mushy vegetable in sight. And, it is a great tribute to what is at the market, or growing in your gardens, right now.


Vidalia onion
Sugar snap peas
Crimini mushrooms

Salt and pepper


Cut everything up. To keep it appetizing - for me - I sliced the leeks and onions very thin. I cut the asparagus and snap peas on a sharp diagonal.

Sweat the leeks and onion in half butter/half olive oil. This should take about 25 minutes. Add salt and pepper to taste.

Add the asparagus - cook a little; add the sugar snap peas - cook a little more; add the mushrooms and cook for a few minutes.

Then, with about a minute left to cook - add the chopped up herbs.
We had this as a side dish with dinner last night. It was so yummy, that before we knew it, we had eaten four servings of vegetables. Sneaky!


Anonymous said...

Tracey, I love your blue pottery!


Tracey said...

Thanks! Wanna know the *best* part - most of the pieces are from three very thoughtful people in my life - my husband, my mom and my mother-in-law.

Anonymous said...