This super-quick late-spring or early-summer vegetable ragout (or, if you're feeling less fancy: stew) is itself extremely light. Serve it on steaming hot polenta to turn it into a satisfying main dish.
The key to this ragout is to use very tiny carrot and zucchini. Ideally, you would only need to quarter them lengthwise to get "bite-size" pieces. Larger specimens will work just fine, but the stew (oops, I mean ragout) will have a less refined air and it will involve a bit more prep work as you cut the vegetable to the right size.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 8 oz. English or garden peas
- 4 oz. very small carrot (about 3 inches long each)
- 4 oz. very small zucchini (about 4 inches long each)
- 3 green onions
- 3 cloves garlic
- 2 Tbsp. olive oil
- 1/4 tsp. salt plus more to taste
- 1 Tbsp. each chopped fresh mint and thyme
Preparation:
- Shell the peas and set them aside. Cut the carrots and zucchini into quarters lengthwise and set them aside. Cut the green onions into 2-inch lengths, quarter lengthwise and set them aside. Slice the garlic as thinly as possible.
- In a medium sauce pan over medium-high heat cook the garlic in the olive oil until fragrant, about 1 minute. Add the carrots, green onions, salt, and 1/2 cup water. Cover and cook until onions are soften, about 3 minutes.
- Add the zucchini, cover, and cook until it softens, about 3 minutes. Add the peas, cover, and cook until everything is tender, 2 to 3 minutes. Stir in the mint and thyme. Serve hot or warm, over polenta, if you like.
Makes 4 servings.
