Asparagus, Leek, Shiitake And Potato Ragoût
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
37
Spice
52
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes
2
Lift leeks out of water and drain in a colander
3
Quarter potatoes
4
In a 12- to 14-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté potatoes with salt to taste, stirring occasionally, until golden, about 5 minutes
5
Transfer potatoes to a bowl
6
In skillet, heat 1 tablespoon oil until hot but not smoking and sauté leeks, stirring occasionally and shaking skillet, until lightly browned, about 3 to 4 minutes
7
Transfer leeks to bowl with potatoes
8
In skillet, heat remaining tablespoon oil until hot but not smoking and sauté asparagus, stirring occasionally, 2 minutes
9
Add mushrooms and sauté mixture, stirring occasionally, until mushrooms are softened, about 3 minutes
10
Add broth and bring to a boil
11
Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes
12
Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste
13
Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes
14
Lift leeks out of water and drain in a colander
15
Quarter potatoes
16
In a 12- to 14-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté potatoes with salt to taste, stirring occasionally, until golden, about 5 minutes
17
Transfer potatoes to a bowl
18
In skillet, heat 1 tablespoon oil until hot but not smoking and sauté leeks, stirring occasionally and shaking skillet, until lightly browned, about 3 to 4 minutes
19
Transfer leeks to bowl with potatoes
20
In skillet, heat remaining tablespoon oil until hot but not smoking and sauté asparagus, stirring occasionally, 2 minutes
21
Add mushrooms and sauté mixture, stirring occasionally, until mushrooms are softened, about 3 minutes
22
Add broth and bring to a boil
23
Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes
24
Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste