Springtime Veggie Ragout
This is very quick to make, and is a really good light dinner, or hearty side with a slice of ham, lamb chop, or chicken breast. Serve over quinoa, rice, (or cauliflower rice), orzo, or other light pasta. Sometimes, we'll put quinoa in the bottom of individual serving bowls, then layer with a handful of fresh spinach, and spoon the ragout on top. Yum! Serves 4.
Prep and set aside:
5 c. spring vegetables*, cut into similar size pieces, wedges, chunks, florets -about 1"
Segregate the veggies into two bowls as you prep- one with hard veggies, like carrots, and the other with soft ones like peas.
Whisk together and set aside:
1 tsp. Dijon mustard
1/2-1 Tbsp. melted butter
1 heaping Tbsp. snipped fresh spring herbs, or 1 tsp. dried (chives, tarragon, basil, mint, or mixed)
Saute in large skillet or pot:
1 Tbsp. olive oil
3/4 - 1 c. thinly chopped leeks
Add "hard" vegetables; continue cooking for about 2 minutes.
Gently stir in:
1 c. mild vegetable or chicken broth, or water
Cover, and cook 1 minute longer.
Add "soft" vegetables, and simmer about 1-2 minutes more, (uncovered), until all veggies are firm-tender.
Remove from heat, and gently stir in the mustard-butter-herb sauce. Enjoy!
*Some of our favorite spring veggies for this dish: small chunks of carrot, radish wedges, small cauliflower and broccoli florets, zucchini chunks, asparagus and green bean pieces, peas and snap peas.
Recipe created or adapted by Liz Talley, Urban Graze
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