Carrot And Leek Ragout With Green Peas And Mint
serves 2-4
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1 tablespoon olive oil
1 tablespoon unsalted butter
4 medium carrots, thinly sliced
2 medium leeks, thinly sliced
1/2 cup water
1 pound frozen green peas
1 tablespoon fresh lemon juice
1/2 cup chopped fresh mint
1/2 teaspoon red pepper flakes
1/2 cup freshly grated pecorino
prep: 10 minutes
total: 30 minutes
large sauté pan
grater (or zester)
1. Prep all the ingredients. Heat the olive oil and butter in a large sauté pan over medium-high heat. When the butter foams, add the carrots and leeks. Season them with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the carrots begin to get tender, 4-6 minutes.
2. Pour in the water and bring to a boil.
3. Add the frozen peas and cook, stirring often, until the peas are hot but still bright green, and most of the water is gone, 4-6 minutes.
4. Take the pan off the heat and stir in the lemon juice, mint and red pepper flakes. Grate the pecorino over the ragout. Serve with more lemon, mint, red pepper flakes and pecorino to taste.
2. Pour in the water and bring to a boil.
3. Add the frozen peas and cook, stirring often, until the peas are hot but still bright green, and most of the water is gone, 4-6 minutes.
4. Take the pan off the heat and stir in the lemon juice, mint and red pepper flakes. Grate the pecorino over the ragout. Serve with more lemon, mint, red pepper flakes and pecorino to taste.
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