If you’re looking for a fresh different dish to cook, you can’t go wrong with Spring Vegetable Ragout. Spring Vegetable Ragout has a fresh taste due to the combination of vegetables and seasonings. This dish is not only very simple to make but also filled with flavor. This is a dish that can be served for lunch or a light dinner. Spring Vegetable Ragout will become one of your go-to dishes once you make it and eat it. Let’s get started.
What Are The Ingredients For Spring Vegetable Ragout?
1 tablespoon of olive oil
3 cloves of garlic, minced
2 leeks, thinly sliced, not diced
10 ounces of fresh corn or frozen corn
8 ounces of yellow squash, halved lengthwise then cut into 1/2 inch pieces. Altogether about 1 1/4 cups.
1 cup of pure vegetable broth. You can make it fresh by boiling some vegetables or buy it from the store. Make sure to check the sodium content.
4 ounces of fresh shredded carrots
3 cups of tomatoes. Small cherry tomatoes work best. Cut them in half.
1 teaspoon of dried Basil
1 teaspoon of dried Tarragon
1 teaspoon of dried Oregano
Minced fresh Parsley
Finally salt and pepper to taste.
Now that we have all the ingredients for the Spring Vegetable Ragout, lets put it all together. It is really simple and only requires two steps.
Step 1 – Heat the oil in a large skillet over medium heat. Then add the leeks and garlic. Cook and stir until you smell the flavors from the pan. Next add the corn, squash, broth, carrots and edamame and cook and stir the mixture until the squash is tender or for about 6 minutes.
Step 2 – Stir in the tomatoes, basil, tarragon, and oregano, and cover and let it simmer over low heat for about 2 minutes or until the tomatoes are soft. Then season with salt and pepper to taste and garnish with parsley.
That’s it. Your dish is done. We hope you enjoy making and eating this dish for Spring Vegetable Ragout. And remember, don’t just eat, Eat Well.