Le ragoût de petits légumes printaniers from Magrets & Mushrooms: More Country Recipes from South-We
Other vegetables can be prepared in a similar way, and in early summer the following ragoût can be made from the deliciously young vegetables, especially if grown at home or acquired fresh from...
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Ingredients
- 175 g haricots verts (French beans)
- 60 g duck or goose fat or butter
- 175 g petits pois, weighed in the pod
- 350 g young broad beans, weighed in the pod
- 300 ml chicken stock
- 300 g tiny new potatoes, scrubbed
- 8 button onions, peeled
- 1 tbsp flour
- 100 g raw country ham, cut in one slice, then diced
- 125 g young carrots, sliced into rings
- sarriette (savory), finely chopped
- salt
- pepper
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