Asparagus, Leek, Shiitake And Potato Ragout Recipe

1. 1

   Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 min.

2. 2

   Lift leeks out of water and drain in a colander.

3. 3

   Quarter potatoes.

4. 4

   In a 12- to 14-inch non-stick skillet, heat 1 Tbsp.

5. 5

   oil over moderately high heat till warm but not smoking and saute/fry potatoes with salt to taste, stirring occasionally, till golden brown, about 5 min.

6. 6

   Transfer potatoes to a bowl.

7. 7

   In skillet, eat 1 Tbsp.

8. 8

   oil till warm but not smoking and saute/fry leeks, stirring occasionally and shaking skillet, till lightly browned, about 3 to 4 min.

9. 9

   Transfer leeks to bowl with potatoes.

10. 10

    In skillet, heat remaining Tbsp.

11. 11

    oil till warm but not smoking and saute/fry asparagus, stirring occasionally, 2 min.

12. 12

    Add in mushrooms and saute/fry mix, stirring occasionally, till mushrooms are softened, about 3 min.

13. 13

    Add in broth and bring to a boil.

14. 14

    Add in potatoes and leeks and simmer, covered, till vegetables are tender, about 5 min.

15. 15

    Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste.

16. 16

    Serves 4 as an Entree, or possibly 6 as a Side Dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.