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Receta Asparagus, Leek, Shiitake And Potato Ragout
by Global Cookbook

Asparagus, Leek, Shiitake And Potato Ragout
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Ingredientes

  • 2 lrg Leeks, (white and pale green parts only)
  • 1 lb Small red potatoes
  • 3 Tbsp. Extra virgin olive oil
  • 1 lb Asparagus, trimmed and cut diagonally into 1-inch pcs
  • 1/2 lb Fresh shiitake mushrooms, stems discarded and caps quartered
  • 1 1/2 c. Chicken broth
  • 1/2 x Lemon
  • 1/4 c. Minced fresh mint leaves
  • 3 Tbsp. Finely minced fresh parsley leaves

Direcciones

  1. Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 min. Lift leeks out of water and drain in a colander.
  2. Quarter potatoes. In a 12- to 14-inch non-stick skillet, heat 1 Tbsp. oil over moderately high heat till warm but not smoking and saute/fry potatoes with salt to taste, stirring occasionally, till golden brown, about 5 min. Transfer potatoes to a bowl.
  3. In skillet, eat 1 Tbsp. oil till warm but not smoking and saute/fry leeks, stirring occasionally and shaking skillet, till lightly browned, about 3 to 4 min. Transfer leeks to bowl with potatoes.
  4. In skillet, heat remaining Tbsp. oil till warm but not smoking and saute/fry asparagus, stirring occasionally, 2 min. Add in mushrooms and saute/fry mix, stirring occasionally, till mushrooms are softened, about 3 min.
  5. Add in broth and bring to a boil. Add in potatoes and leeks and simmer, covered, till vegetables are tender, about 5 min.
  6. Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste.
  7. Serves 4 as an Entree, or possibly 6 as a Side Dish.