Spring Vegetable Ragout
Have you ever cooked a radish? I certainly hadn’t. I know radishes two ways: 1) in the especially terrifying telling of Rapunzel by Fairie Tale Theater, and 2) more delightfully, rubbed with a dab of soft butter and flaked with sea salt. But when you cook a radish, those sharp, bitter jewels turn soft and mellow. Talk about a quick change.
This recipe and I had a bit of a misunderstanding. I was looking for something light as air, as virtuous as spring, and the perfect antidote to a weekend of over doing it. I suppose I was tricked by all those green vegetables listed in the ingredients. But this recipe is a little deceptive (or not, if you, unlike me, read closely). Who knew vegetables could be so freaking rich? I little bit of butter and a grating of Parmesan cheese makes this dinner far from spartan; this is vegetables at their most luscious.
I’m thinking there’s even room for improvement with some fava beans, don’t you think? Speaking of, I’ve been eyeing the favas at the market and wondering how best to make use of them. Any favorite fava recipes out there you care to share?
Spring Vegetable Ragout
from Body + Soul
Serves 4
Serve this over fresh pasta, polenta, or tortellini to make it a main dish. Sprinkle with Parmesan and drizzle with oil if you’re feeling decadent.
3 medium leeks, white and pale green parts only, halved lengthwise and thinly sliced into half moons (about 2 cups)
1 tablespoon extra virgin olive oil
12 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
1 cup water
6 ounces sugar snap peas, cut into 1-inch pieces (about 1 1/2 cups)
8 radishes, quartered
1 teaspoon Dijon mustard
1 tablespoon butter
1 tablespoon minced fresh herbs, such as chives and tarragon
Soak leeks in cold water for 5 minutes; lift out and drain. Repeat until no grit remains on bottom of bowl. Set aside.
Heat oli in a large skillet over medium-high heat. Add leeks and salt and sauté until leeks are tender, about 2 minutes. Stir in asparagus, then water. Cover, and simmer for 2 minutes. Add snap peas and radishes, replace cover, and simmer for 2 minutes more.
Stir in mustard until well combined, then swirl in butter and herbs.
Adrienne: Mmm, mustard! What a great idea for an addition to veggies!
I like favas in pasta (http://hungrybruno.blogspot.com/2009/07/flavor-best-described-as-green.html) but I know others like to whirl them into a dip or spread. Either way, they’re so delicious it’ll be difficult to go wrong.1 year ago
Martha: It’s so funny – I made this recipe just this past Friday and thought the exact same thing! The butter and parmesan make this feel very indulgent. and totally agree that there is something that happens to radishes when you cook them – they become very lush tasting instead of crisp/tart/hot.
Re: favas. NYT magazine reprinted one of my favorite restaurant’s recipes for a salad with pecorino a few years ago which is delicious!
http://www.restauranthearth.com/NYT%20Mag%20Buried%20Treasure.html1 year ago
anonymous fan: i sadly can’t think about fava beans without thinking about silence of the lambs. No trouble with chianti, though…1 year ago
Anne: I have a few radishes sitting & looking lonely in the fridge. This could be dinner. And over polenta? Sounds delish!1 year ago
KBG in DC: I love favas in a spicy, slightly chunky tomato sauce with lots of herbs. Goes great next to roast chicken!1 year ago
Karen: I have never cooked with radishes! I love them on a piece of baguette, with butter and salt like you said — one of the best snacks in the world, in my opinion.1 year ago
Maria: I had cooked radishes for the first time all braised and lovely at Westend Bistro in DC. I was surprised that they had almost a creamy consistency, which I thought was from a special preparation. Then I made them at home – and sure enough, silky flesh again. Love them.1 year ago
WannaBePinkTeri: Fava beans remind me of Hanibal Lechter…I can’t eat them. But this ragout sounds devine!1 year ago
Adrienne, The mustard is pretty ingenious. There’s a lot of chopping in this recipe, but the result is so good!
Martha, I bookmarked that fava bean salad recipe. It sounds divine.
Anne, I know, the polenta was calling my name, too!
KBG, Radishes in a tomato sauce? That sounds so creative, and now you’ve definitely piqued my interest…
Karen, Oh man. Totally agree… I will remember that the next time I am reaching for a bag of Cheetos.
Maria, Kind of amazing, right? I’m trying to think of other vegetables that change so much from braising. Ah, here’s one: fennel. From assertive to sweet and mellow. Love.
WannaBePinkTeri, I must have blocked that out!!
Am I the only one who remembers that Faerie Tale Theater? Seriously, it was SO SCARY!1 year ago
Brooke: This sounds delish. Thanks for the vegetarian-friendly recipe!1 year ago
Rebecca: Very funny… I was just thinking of that series by Shelley Duvall the other day; I loved it when I was a kid; we must have rented them all from our local video store (back when you chose between Beta-Max and VHS, not DVD or blue-ray!). But no-one else I knows seems to have heard of it! I can’t remember that particular episode; I’ll have to rewatch it…1 year ago
Lillian Davenport-Partac: cannot WAIT to whip this up!1 year ago
Lindsay B: I CAN’T Believe you referenced that old episode of Fairie Tale Theater! That’s a way old reference, and they’re on Hulu- so rad. I was in Love with those shows when I was growing up! Also Can’t wait to try this recipe! Yum
1 year ago
melanie: I LOVED Fairie Tale Theater!!! I suddenly remembered it about a year ago and rented all the DVD’s from Netflix. My husband thought i was crazy but it was so fun to see them again!1 year ago