Le ragoût de petits légumes printaniers

Mixed spring vegetables

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Other vegetables can be prepared in a similar way, and in early summer the following ragoût can be made from the deliciously young vegetables, especially if grown at home or acquired fresh from the market (stale versions from supermarkets will not do at all, or at least not as well).

Ingredients

  • 350 g young broad beans, weighed in the pod
  • 175 g petits pois, weighed in the pod
  • 175

Method

Pod the broad beans (removing the inner skin unless they are tiny) and the peas. Top and tail the haricots verts.

Melt the fat in a large saucepan, add the ham, carrots and onions and cook very gently in the fat, softening the vegetables over low heat for 10 minutes, so that they do not take on colour. Stir occasionally.

Add the flour. Mix all well and add the stock littl