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Asparagus and pea ragout with ham and potatoes

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Ingredients for 4 servings:

  • 5 large potatoes
  • 250 g peas (frozen)
  • 300 g asparagus
  • 100 g ham
  • 1 tbsp butter
  • 3 tbsp, leveled flour
  • 500 ml vegetable stock
  • 100 g cream
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

delicious ragout

Peel the potatoes and asparagus. Finely dice the potatoes, cook them in the broth, and then remove them from the broth. Cook the asparagus in the broth and remove them. You’ll still need the broth. Melt the butter, stir in the flour, and pour in the cream, stirring well. Then add the broth and simmer for about 10 minutes. Cut the ham into strips and add it to the sauce along with the peas, potatoes, and asparagus. Season with salt, pepper, and a little nutmeg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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