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Spring Vegetable Ragout

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Whole Living
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gluten free nut free vegetarian


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Sheri Rozario   •  27 Apr   •  Report
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3 medium leeks, white and pale-green parts only, halved lengthwise and thinly sliced into half moons (about 2 cups)

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

12 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 1/2 cups)

1 cup water

6 ounces sugar snap peas, cut into 1-inch pieces (about 1 1/2 cups)

8 radishes, quartered

1 teaspoon dijon mustard

1 tablespoon unsalted butter

1 tablespoon minced fresh herbs, such as chives and tarragon

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