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Spring Vegetable Ragu with Sorrel

Sorrel gives this dish a bright lemony punch.
Prep Time15 minutes
Servings: 3

Ingredients

  • 1 TBSP butter or margarine
  • 1 small fennel bulb finely diced (about a cup)
  • 1 large shallot or spring onion minced
  • 1 small leek finely diced (about a cup)
  • 1 cup peas frozen are fine
  • 1/2 cup heavy cream
  • zest of 1/2 lemon
  • ~6 large sorrel leaves chopped
  • 1-2 TBSP other chopped fresh herbs dill, parsley, basil, tarragon OPTIONAL
  • juice of 1/2 lemon

Instructions

  • Heat butter in large skillet on medium heat
  • Add fennel and cook for 2 minutes
  • Add shallot and leek, season with salt and pepper, and cook for another 3-5 minutes until vegetables are softened
  • Add peas, cream and lemon zest and cook for another 2 mintues, then remove pan from heat and add sorrel and other herbs (if using) and lemon juice
  • Taste for seasoning and add additional salt and pepper if needed.

Notes

Finely diced zuchinni is another vegetable that works nicely in this ragu.