Spring Vegetable Ragout


Author: Vera Fabian

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The wonderful thing about this dish is that it can be a hodgepodge of whatever vegetables you can find in whatever moment of Spring you are in! The only requirement is that they be as fresh as possible—-ideally harvested this morning—straight from the garden or Farmers’ Market or CSA Share.

IMG_6188Adapted from Deborah Madison’s brilliant “Vegetable Literacy”

Makes enough for 2

3-4 small green garlic stalks (or baby leeks or scallions), white part plus a little of the green

About 3/4 cup snap peas in their pods (or shelling peas or a few stalks of fresh asparagus!)

A bunch of small radishes and/or Japanese turnips plus their greens (or just some delicate green: arugula, spinach, mustards, etc)

A good knob of grass-fed butter

1/2-1 cup water, chicken or vegetable stock

A few sprigs finely chopped tarragon, parsley, or chives, finely chopped

A spoonful of lemon juice



  1. Wash and dry your produce. Slice your radishes lengthwise. If you want, you can make a simple broth with the trimmings from the garlic, leek, scallion, pea pods, herb stems, or other vegetable peels. Just add them to a cup of water with a pinch of salt and let them simmer together til the water has taken on a good flavor.
  2. Melt a tablespoon or so of butter in a heavy skillet over medium heat. Add the green garlic and 1/2 cup water/stock and let simmer for 5 minutes.
  3. Season with a few pinches of salt, add the radishes and turnips and simmer for another 3 minutes. Next, add the peas and greens.
  4. Make sure there’s still liquid in the pan as you go. Add a little more if needed.
  5. Continue cooking until the greens are tender, about 2 minutes longer.
  6. When the vegetables are done, remove from the heat, add a heaping spoonful of butter and add the lemon juice and herbs. Taste and season with salt. Serve in a bowl with a little of the broth from the pan.


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