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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spring Vegetable Ragout

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Spring Vegetable Ragout Empty Spring Vegetable Ragout

    Post by Lobo Sun 24 Jan 2016, 9:40 pm

    Spring Vegetable Ragout Img49l
    Spring Vegetable Ragout
    Spring Vegetable Ragout Translucent
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    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Servings: 4
    This medley of tender spring vegetables is excellent alongside grilled salmon






    • 14

    Ingredients:


    • 4 Tbs. (1/2 stick) unsalted  butter 
    • 1 red onion, diced 
    • 1 tsp. minced garlic 
    • 1 lb. asparagus, ends trimmed, spears cut on the bias into 1-inch pieces 
    • 6 oz. sugar snap peas, strings removed 
    • 6 oz. yellow summer squash, cut into 1/4-inch dice 
    • 6 oz. zucchini, cut into 1/4-inch dice 
    • 6 oz. cherry tomatoes, halved 
    • 1 can (15 oz.) cannellini beans, drained and rinsed  
    • Salt and freshly ground pepper, to taste 
    • 1 Tbs. finely chopped fresh flat-leaf parsley 

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    Directions:

    In a 2 3/4-quart Dutch oven over medium-high heat, melt 2 Tbs. of the butter. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook for 1 minute. Transfer to a large bowl.

    In the same pot over medium-high heat, melt 1 Tbs. of the butter. Add the asparagus and snap peas and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to the bowl with the onion mixture.

    In the same pot over medium-high heat, melt the remaining 1 Tbs. butter. Add the summer squash and zucchini and cook, stirring occasionally, until just tender, about 6 minutes. Add the tomatoes and cannellini beans and cook, stirring occasionally, until the tomatoes have just softened, 5 to 6 minutes.

    Return all the vegetables to the pot and cook, stirring occasionally, until just warmed through, 1 to 2 minutes. Season with salt and pepper, sprinkle with the parsley and serve immediately. Serves 4.

    Williams-Sonoma Kitchen.

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