Served as a simple side dish or over cooked pasta or polenta. Spring Vegetable Ragout tastes fresh and delicious with minimal effort. As a main dish, serve over Cheesy Soft Polenta with a sunny side up egg each per serving.
Springtime really makes me excited to eat every vegetable I can get my hands on. If prepared correctly, I am pretty sure there isn’t a vegetable I don’t like. I mean, what doesn’t taste good smothered in butter? Ha!
This Spring Vegetable Ragout has five different vegetables and a handful of edamame, because why not?! Actually, it just happened to be in the fridge and it sounded like it would go and it absolutely did! I call that a win!
I served mine over Cheesy Soft Polenta with an egg on top to make it a complete meal. Perfect for a quick lunch or dinner and ready within 20 minutes!
Ingredients
- 4 tablespoons unsalted butter, separated
- 1 medium leek, white and light green parts, chopped
- ½ red onion, diced
- 1 small zucchini, diced into ¼ inch pieces
- 1 small yellow summer squash, diced into ¼ inch pieces
- ¾ lb. asparagus cut into ¼ inch pieces
- ½ cup cooked, shelled edamame
- Salt and pepper
- Grated Parmigiano Reggiano
Instructions
In a 10″ non-stick pan, melt three tablespoons butter over medium heat
Once melted, add the leeks, ½ tsp of salt, and stir. Reduce the heat to medium low, add a couple tablespoons of water and cook until soft.
Increase heat to medium once again, add the onion and both squashes. Sauté until squash begins to soften. Add asparagus and cook for 3-5 minutes longer until the asparagus is just cooked. Add in the edamame.
Add ¼ cup water and the last tablespoon of butter, stirring to emulsify into a sauce.
Add salt and pepper to taste. Remove from the heat and top with grated Parmigiano Reggiano.
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @bluefieldkitchen
Spring Vegetable Ragout
Ingredients
- 4 tbsp butter unsalted
- 1 medium leek white and light green parts, chopped
- 1/2 red onion diced
- 1 small zucchini diced into 1/4 inch pieces
- 1 small yellow summer squash diced into 1/4 inch pieces
- 3/4 lb asparagus cut into 1/4 inch pieces
- 1/2 cup edamame shelled
- salt to taste
- pepper to taste
- grated Parmigiano Reggiano
Instructions
- In a 10" non-stick pan, melt three tablespoons butter over medium heat.
- Once melted, add the leeks, ½ tsp of salt, and stir. Reduce the heat to medium low, add a couple tablespoons of water and cook until soft
- Increase heat to medium once again, add the onion and both squashes. Sauté until squash begins to soften. Add asparagus and cook for 3-5 minutes longer until the asparagus is just cooked. Add in the edamame.
- Add ¼ cup water and the last tablespoon of butter, stirring to emulsify into a sauce.
- Add salt and pepper to taste. Remove from the heat and top with grated Parmigiano Reggiano.
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