VEGAN: Ragout Of Potatoes, Leeks, Asparagus, And Mushrooms

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* Exported from MasterCook *

 

Ragout Of Potatoes, Leeks, Asparagus, And Mushrooms

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 118

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons extra-virgin olive oil

1 pound Yukon Gold or fingerling potatoes

scrubbed and cut into 1/2-inch dice

Salt -- to taste

2 large leeks

white and pale green parts only

washed and cut crosswise into 1/2 inch

slices

1 pound asparagus -- trimmed

and cut into 1-inch pieces

1/2 pound shiitake mushrooms

stems removed and caps quartered

1 cup fresh or frozen green peas

1 cup vegetable broth

1/2 cup dry white wine

Freshly ground black pepper -- to taste

1/4 cup finely chopped fresh parsley

2 tablespoons snipped chives

 

4 servings

 

I love stews, ragouts, and fricassees. But I have always been one of those

people who prefer the sauce and the vegetables to the meat. I started

leaving the meat out of my stews several years ago when I found the

original version of this recipe in Gourmet magazine (April 1995). I have

made it with many variations over the yea substituting frozen baby lima

beans for the peas, morels or chanterelles for the shiitakes, fiddle-head

ferns for the asparagus-and it remains a favorite in every incarnation.

 

1. In a large saute pan or wok, heat 2 tablespoons olive oil over high

heat. Add the potatoes, sprinkle with salt, and saute, turning the

potatoes over from time to time, for 8 minutes, until they are

golden. Remove the potatoes and reserve.

 

2. Heat 1 tablespoon of the remaining olive oil in the same pan, over

medium heat, and add the leeks. Saute for 2 or 3 minutes, stirring

frequently, until lightly browned. Remove the leeks and reserve.

 

3. Heat the final tablespoon of olive oil in the same pan, over high

heat. Add the asparagus, sprinkle with salt, and saute, stirring

frequently, for 2 minutes. Add the mushrooms and saute, stirring

frequently for another 2 minutes.

 

4. Add the vegetable broth and wine and bring to a boil. Add the reserved

potatoes, leeks, and peas. Reduce heat to a simmer and cook for 5 to 8

minutes, until the potatoes are tender. Season to taste with salt and

freshly ground black pepper. Garnish with parsley and chives and serve.

 

Variations

 

Roast a head of garlic in the oven and cool. Squeeze out the roasted

garlic paste and stir into the ragout at the very end.

 

Stir in 1/4 cup heavy cream when the ragout is almost done. Reheat and serve.

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