Spring Vegetable Ragout
Serves 6 – 8 as a main course.
3 tablespoons extra virgin olive oil
2 shallots, finely diced
3 tablespoons garlic shoots or green garlic, chopped
1 cup fresh peas, shelled
1 cup snap peas, trimmed and cut in half
4-6 cups pea tendrils, roughly chopped into 4-inch pieces
½ cup vegetable stock or chicken stock
2 tablespoons butter
Salt and pepper to taste
Heat a medium sauté pan on medium-high. Add the oil and heat through.
Add the shallots and toss in the oil. Cook for 4-5 minutes, stirring occasionally. The shallots will begin to brown and crisp at the edges.
Add the garlic shoots and peas and toss them for 1-2 minutes.
Increase the heat to high, add the snap peas and pea tendrils with a splash of stock and continue to toss and cook for 3-4 minutes. When the pea tendrils have wilted and the peas are soft, season with salt and pepper and transfer the veggies to a serving platter.
Place the sauté pan back on the heat and add the remaining stock. Bring the stock to a boil and then remove from the heat. Add the butter and taste for salt and pepper. Pour the butter broth over the veggies and serve.
Note: this dish is great with steamed rice, potatoes or with pasta.