Spring Vegetable Ragout is a light, fresh, and flavorful dish that celebrates the best produce of the season. With tender leeks, crisp asparagus, sweet snap peas, and radishes, this ragout is perfect as a side dish or even as a main for a light vegetarian meal. The combination of Dijon mustard, butter, and fresh herbs adds a delicate richness that enhances the natural flavors of the vegetables. This dish is ideal for those looking for a healthy, seasonal recipe that’s simple to make and full of vibrant flavors.
Spring Vegetable Ragout
Course: SidesCuisine: French4
servings10
minutes15
minutes130
kcalA light and flavorful ragout featuring tender spring vegetables simmered in a delicate, aromatic broth.
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)
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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
- Sauté the Leeks: Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, about 5 minutes. Season with kosher salt.
- Add the Asparagus and Water: Stir in the asparagus and 1 cup of water. Cover the skillet and let the asparagus steam for 3-4 minutes until just tender.
- Add the Snap Peas and Radishes: Add the sugar snap peas and radishes to the skillet. Cook uncovered for another 3-4 minutes until the vegetables are bright and crisp-tender.
- Finish with Dijon and Butter: Stir in the Dijon mustard and unsalted butter until melted and the vegetables are coated. Sprinkle in the fresh herbs and stir to combine. Adjust seasoning with more salt if needed.
- Serve: Serve the ragout warm as a side dish or a light vegetarian main. Garnish with extra herbs for a fresh finish.
Notes
- Nutrition Facts (per serving):
Calories: 130
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Carbohydrates: 15g
Fiber: 5g
Protein: 3g
Sodium: 330mg
This Spring Vegetable Ragout is a celebration of seasonal produce, offering a medley of crisp, tender vegetables in a light Dijon mustard and herb sauce. Perfect for spring dinners or as a fresh accompaniment to any meal, this dish is as healthy as it is delicious.
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