MSGID: 1:396/45.0 6837a634
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Vegetable Ragout
 Categories: Vegetables, Stews, Herbs, Squash
      Yield: 6 servings
 
      1 tb Olive oil
      2    Leeks; thin sliced
      3 cl Garlic; minced
      1 oz Box frozen corn
      1 c  Vegetable broth
      8 oz Yellow squash; halved
           - lengthwise, in 1/2" pieces
      6 oz Frozen shelled edamame
      4 oz Pkg shredded carrots
      3 c  Small cherry tomatoes;
           - halved
      1 ts Dried tarragon
      1 ts Dried basil
      1 ts Dried oregano
           Salt and black pepper (opt)
           Minced fresh parsley (opt)
 
  Heat oil in large skillet over medium heat. Add leeks
  and garlic; cook and stir just until fragrant. Add corn,
  broth, squash, edamame and carrots; cook and stir about
  5 minutes, or until squash is tender.
  
  Stir in tomatoes, tarragon, basil and oregano. Reduce
  heat to low; cover and simmer 2 minutes, or until
  tomatoes are soft. Season with salt and pepper, if
  desired. Garnish with parsley.
  
  Yield: 6 servings
  
  Serving size: 1/2 cups ragoût (w/o added salt & black
  pepper seasoning)
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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