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English Pea Ragout

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INGREDIENTS

6 cups English peas, shelled, about 2 lb.
24 ea. baby carrots, peeled
24 ea. baby leeks, trimmed, cleaned
24 ea. baby yukon gold potatoes, cut in half
6 tbsp. finely chopped shallots
3 tbsp. minced garlic
6 tbsp. unsalted butter
3 tbsp. finely chopped fresh parsley
1 tbsp. finely chopped fresh mint
salt and pepper, as needed
freshly grated nutmeg, as needed

INSTRUCTIONS

  1. 1
    Blanch peas until tender; refresh under cold water. Repeat with carrots, then leeks, then potatoes.
  2. 2
    Sauté shallots and garlic in butter until soft. Add blanched vegetables; heat through. Stir in parsley, mint, salt and pepper.

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cuisines North & South American
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