Spring Vegetable Ragout
This week’s recipe combines butter-poached peas, scallions and garlic scapes, which become a quite different vegetable when cooked–bean-like and sweet. Spring Vegetable Ragout 10 oz sugar snap pea-pods, trimmed (about 4 cups) 8 oz shelling peas (about ½ cup shelled) 8 garlic scapes, tender parts only, top-knot discarded 8 scallions, trimmed back to six inches 1 cup pea-cooking water, plus […]
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