Spring Vegetable Ragout

Recipe Ingredients

		Salt - as needed
2		Baby carrots - trimmed, and
		Halved lengthwise if thick
4 tablespoons	60ml	Butter
3		Baby leeks or scallions, white part only - trimmed, and
		Thinly sliced
3 cups	480g / 16oz	Shelled hulled fava beans
		= (abt 4 1/2 lbs unshelled)
4 cups	948ml	Freshly shelled spring peas
		= (abt 2 lbs unshelled)
4 cups	948ml	Very thin asparagus tips
		Freshly-ground black pepper - to taste
1 cup	237ml	Vegetable demi-glace
		= (or very rich chicken stock)
		Leaves of 1 bunch chervil

Recipe Instructions

Bring a pot of salted water to a rolling boil and blanch the carrots for 1 to 2 minutes, until just tender. Drain and set aside.

Melt the butter in a large saute pan over medium heat. Add the leeks or scallions and cook 2 to 3 minutes, then add the carrots, favas, peas and asparagus tips. Season with salt and pepper and cook, stirring, 2 to 3 minutes.

Add the demi-glace or stock. Lower the heat, cover the pan and simmer until the vegetables are just tender, about 5 to 10 minutes. Stir in the chervil and serve.

This recipe yields 8 to 10 servings.

Each of 10 servings: 134 calories; 7 grams protein; 16 grams carbohydrates; 6 grams fiber; 5 grams fat; 3 grams saturated fat; 13 mg. cholesterol; 103 mg. sodium.

Source:
The Los Angeles Times, 04-07-2004

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