Ragout of Summer Vegetables
- 2 cans (14 1/2 oz size) chicken broth
- 1/4 cup butter or margarine
- 3 shallots, minced
- 1 lb baby green beans
- 2 cups diced zucchini
- 2 cups diced yellow squash
- 1/2 teaspoon fresh ground pepper
- 1/4 cup chopped parsley
Ragout of Summer Vegetables
Demonstrated by: Sergeant First Class Jimelyn E. Neal, United States Army.
Fit to Fight on May 16, 2000.
Ingredients:
Directions:
- In a saucepan, bring broth to a boil.
- Reduce heat and boil, uncovered, for 30 minutes or until broth is reduced to 1/3 cup.
- In a skillet melt the butter.
- Add shallots and sauté until tender.
- Add reduced broth and beans; cover and cook for 3 to 5 minutes.
- Add zucchini, squash, and pepper; cover and cook for a few more minutes.
- Sprinkle with parsley and serve immediately.
Makes 8 servings.
