FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Soups & StewsSoups with Meat: P - Z >  Summer Vegetable Ragout

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SUMMER VEGETABLE RAGOUTSummer Vegetable Ragout

When looking for some fresh ways to prepare your everyday meals, Men’s Health magazine has the following tips:
* Master The Market- Shopping at local farmer’s markets as opposed to supermarkets. Find one near you at (www.ams.usda.gov/farmersmarkets)
* Make Friends- Building relationships with local butchers or fishmongers, can score you his best stuff.
* Stock Your Pantry- Keep extra-virgin olive oil, sea salt and fresh herbs in your kitchen at all times


Summer Vegetable Ragout

Ingredients

• Asparagus, snap peas, green beans fava beans, wax beans, peas, Bok choy, Swiss chard (leaves and stems cooked separately), celery
• Shallots, leeks (white parts only), zucchini, yellow squash, pattypan
• Squash and carrots.
• ½ cup unsalted butter
• 2 oz prosciutto (optional), cut into 4 pieces
• 1-2 Tbsp chopped mixed fresh herbs (such as tarragon, chervil thyme
• Parsley and chives)
• Kosher salt and freshly ground black pepper
• 4 cherry tomatoes, halved
• 2 radishes, thinly sliced
• ¼ cup vegetable sprouts (such as broccoli, radish, or alfalfa)


Directions
1.
Clean, trim and cut vegetables into bite-sized pieces

2. Cook each vegetable separately in boiling, salted water until tender. Then refresh in cold water and drain. Combine them in a bowl.

3. Boil half an inch of water in a medium pan. Reduce heat to medium low and whisk in the butter a little a time. Mix in the prosciutto and the cooked vegetables, coating with butter. Add the herbs, salt and pepper, cherry tomatoes and radishes, and simmer until the vegetables are just heated through. Divide among four bowls. 

Recipe & photo courtesy of Mens Health magazine
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages