Spring Veggie Ragout


"Cook with what You Have" Food Blogger Katherine Deumling made a fresh, delicious veggie ragout. Click here for more information about Katherine.

Spring Vegetable Ragout with Asparagus, Radishes, and Snap Peas

This is an Italian method of cooking vegetables. The vegetables are cooked through and sometimes even mashed up a bit to really blend the flavors, not left crisp and al dente. You can add fresh herbs, a little bit of lemon at the end or simply finish with salt, pepper and olive oil. Serve this alongside fish, or top it with a fried or poached egg or toss it with pasta or just with some crusty bread and cheese for a light dinner.

Serves 4

  • 1 tablespoon olive oil
  • 3 spring onions, white and green parts
  • 2 garlic cloves or stalks of green garlic, minced
  • 1 bunch radishes, washed and diced (wash and chop the greens if they’re bright and fresh and add th