Spring vegetable ragout
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbs olive oil2 cloves garlic, thinly sliced1/2 vidalia onion, thinly sliced1/2 fennel bulb, thinly sliced1 yellow bell pepper, sliced into thin stripsZest of 1/2 lemon (thin strips)1 large leek, washed well, split and thinly sliced6 thin slices jalapeno (de-seeded, de-ribbed)1 cup frozen peas1/2 cup white wine1 bunch spinach
Add olive oil, lemon zest and garlic to large nonstick skillet. Heat over low heat until fragrant.
Add onions, fennel and leaks, stir well.
Sprinkle with salt & pepper.
Put lid on and cook for 3-5 minutes until the vegetables are beginning to soften and brown.
Add yellow bell peppers, a dash more salt and pepper.
Return lid and cook for ~ 3 minutes.
Deglaze the pan with white wine and simmer until wine has evaporated.
Add 1/2 ladle of stock, stir around, then add in fresh spinach and peas.
Put lid on and let spinach wilt / liquid come to a boil.
Remove lid and cook until heated through.
Serving Size: 4 side servings; 2 main dish
Number of Servings: 4
Recipe submitted by SparkPeople user RUNTOEAT32.
Add onions, fennel and leaks, stir well.
Sprinkle with salt & pepper.
Put lid on and cook for 3-5 minutes until the vegetables are beginning to soften and brown.
Add yellow bell peppers, a dash more salt and pepper.
Return lid and cook for ~ 3 minutes.
Deglaze the pan with white wine and simmer until wine has evaporated.
Add 1/2 ladle of stock, stir around, then add in fresh spinach and peas.
Put lid on and let spinach wilt / liquid come to a boil.
Remove lid and cook until heated through.
Serving Size: 4 side servings; 2 main dish
Number of Servings: 4
Recipe submitted by SparkPeople user RUNTOEAT32.
Nutritional Info Amount Per Serving
- Calories: 165.7
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 134.0 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 6.6 g
- Protein: 6.3 g
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