Spring Vegetable Ragù  Spring Vegetable Ragù 8809 spring vegetable ragu

Spring Vegetable Ragù

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recipe image  Spring Vegetable Ragù 9f408dcf0f32994ee9ada6cfd2d020d7 l

Spring Vegetable Ragù

This easy yet scrumptious ragù is marvelous served alongside branzino, grilled swordfish, lamb tenderloin, Cornish recreation bird, or salmon.
Click on right here to witness In Season: Fava Beans.

http://www.thedailymeal.com/  Spring Vegetable Ragù

  • 1/4 cup shucked fava beans
  • 1 cup kale
  • 1/4 cup shucked english peas
  • 2 -3 tablespoons olive oil
  • 2 teaspoon chopped garlic
  • 1/2 cup spring onions, sliced
  • 1/2 cup fiddlehead ferns, cleaned
  • 1/4 cup fresh chickpeas
  • 1 tablespoon unsalted butter
  • pinch of chopped parsley
  1. Elevate a large pot of salted water to a boil over excessive heat and spot up an ice bath. Blanch the fava beans, kale, and peas one at a time till gentle and shock in the ice bath. Drain. Shell the fava beans as soon as frigid.
  2. Heat the olive oil and garlic in a sauté pan over medium heat and sauté for 1 minute. Add the fava beans, kale, peas, spring onions, fiddlehead ferns, and chickpeas, make bigger the warmth to medium-excessive, and sauté for roughly 2-3 minutes. Swirl in the butter and add the parsley.

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