Yield: Yields 1-1/2 cups.
Servings: four to six as a side dish.
I like to keep a batch of this tasty little ragoût on hand because it’s great as a side dish, garnish, or mix-in.
Make Ahead Tips
Stored in an airtight container in the refrigerator, the ragoût will keep for four to five days. Reheat over low heat, adding a couple of tablespoons of water, if necessary, to keep the sauce moist. Add the chives and cream and season to taste with salt and pepper and lemon juice, if using.
Terrific! I have made it several times. Served with beef, lamb, chicken, salmon. I have used it as an add-in with simple grain pilafs. I am certain I will find other uses for it. Really good!!!
Terrific! I have made it several times. Served with beef, lamb, chicken, salmon. I have used it as an add-in with simple grain pilafs. I am certain I will find other uses for it. Really good!!!
Terrific! I have made it several times. Served with beef, lamb, chicken, salmon. I have used it as an add-in with simple grain pilafs. I am certain I will find other uses for it. Really good!!!
Terrific! I have made it several times. Served with beef, lamb, chicken, salmon. I have used it as an add-in with simple grain pilafs. I am certain I will find other uses for it. Really good!!!
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