Choose a Holiday!
A ragout is a main dish stew. This spring ragout features colorful seasonal vegetables and is the perfect vegetarian dish for any spring get-together. For this recipe you can substitute frozen thawed peas for fresh peas if fresh peas are not available.
- 3/4 pounds fresh green peas
- 3/4 pound asparagus
- 3 spring onions
- 1 yellow bell pepper and 1 red bell pepper
- 3/4 pound zucchini or summer squash
- 3 tablespoons butter
- 1/2 cup water
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
First, prepare the spring vegetables. Shell fresh peas and set them aside. Trim asparagus by removing the hard parts of the stalk. Next, slice asparagus stalks diagonally, about ¼ inch thick. When you get to the tip of the stalks, cut them into 2-inch pieces. Next, slice the onions very thin. Slice the bell peppers into spears and cut zucchini into bite size pieces.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Sauté onions in the butter for about 4 minutes or until soft. Add asparagus, bell peppers, zucchini and peas and stir to combine. Pour in the water and continue cooking until vegetables just begin to get tender, about 4 to 5 minutes. Finally, stir in 1 tablespoon butter, the parsley, and salt and pepper to taste. Serves 4.