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Asparagus Potato Leek Ragout recipe (Main Dish)

Yield: 4 servings

1 lb small red potatoes
1 lb asparagus, trimmed and cut diagonally
½ lb fresh mushrooms
½   lemon
2   large leeks, white and pale green
2 cups water
¼ cups chopped fresh mint leaves
3 tablespoons fresh parsley

Posted by TopChef on Aug 5, 2012


Cut leeks lengthwise and wash thoroughly. Then cut crosswise into ½-inch slices. Quarter potatoes and steam in a steamer until just tender, about 10 minutes. Transfer potatoes to a bowl. In skillet, water-saute leeks in seasoned water for 3-4 minutes, stirring until tender. Transfer leeks to bowl with potatoes. In skillet, heat more VegiZest water and water-saute asparagus for about 2 minutes, stirring constantly. Add mushrooms and water-saute mixture, and continue cooking for about 3 min. Combine all ingredients. Before serving, squeeze a little lemon juice over vegetables, stir in mint, parsley, and pepper to taste, and gently toss.

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