Print This Recipe

Print
Spring Vegetable Ragout

Spring Vegetable Ragout

Serve this light ragout over pasta, polenta, or tortellini to make it a main dish. Sprinkle with Parmesan and drizzle with oil.

Body+Soul, April 2010 http://www.marthastewart.com/132557/spring-vegetable-ragout
0
Rated
(0)
  • Yield Serves 4

Ingredients

    • 3 medium leeks, white and pale-green parts only, halved lengthwise and thinly sliced into half moons (about 2 cups)
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon kosher salt
    • 12 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
    • 1 cup water
    • 6 ounces sugar snap peas, cut into 1-inch pieces (about 1 1/2 cups)
    • 8 radishes, quartered
    • 1 teaspoon Dijon mustard
    • 1 tablespoon unsalted butter
    • 1 tablespoon minced fresh herbs, such as chives and tarragon

Directions

  1. Soak leeks in cold water for 5 minutes; lift out and drain. Repeat until no grit remains on bottom of bowl. Set aside.
  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.