Spring Vegetable Ragout

April/May 2006

Your rating: None Average: 4.1 (13 votes)

Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.

Spring Vegetable Ragout

1 Review for Spring Vegetable Ragout

I wouldn't go out of my way

This recipe helped me to take raw food that I had on hand and turn it into cooked food that resembled a main course. I suppose I appreciate that. But the flavors were disappointing. I guess if you already have the ingredients this is one way to use them, but there's no reason to go out of your way to buy ingredients to make this specific dish. You will be underwhelmed.

Simple, uses vegetables I had on hand, fresh, light
Comments (1)

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Anonymous wrote 27 weeks 4 days ago

great review

great review

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