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Serve this light ragout over pasta, polenta, or tortellini to make it a main dish.

Body+Soul, April 2010

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Servings:
4
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Ingredients

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Directions

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  • Soak leeks in cold water for 5 minutes; lift out and drain. Repeat until no grit remains on bottom of bowl. Set aside.

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  • Heat oil in a large skillet over medium-highheat. Add leeks and salt and sauteuntil leeks are tender, about 2 minutes. Stirin asparagus, then water. Simmer coveredfor 2 minutes. Add snap peas and radishes,cover, and simmer for 2 minutes more.

  • Stir in mustard until well combined, then swirl in butter and herbs. Serve immediately.

Cook's Notes

Serve sprinkled with Parmesan and drizzled with oil.

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