Ragout Of Spring Vegetables With Morels

Ingredients

• 2 ounces dried morels
• 2 pounds small new potatoes, peeled and quartered
• Sea salt
• 1 pound slender baby carrots, peeled, a bit of stem left on
• 4 ounces tiny pearl onions, peeled
• 4 small white turnips, about 12 ounces total, peeled, halved and sliced 1/2-inch thick
• 3 stalks celery, cut in two lengthwise, in 1-inch slant cuts
• 5 tablespoons extra virgin olive oil
• ⅓ cup chicken stock
• 1 pound thin asparagus, ends snapped, in 1-inch slant cuts
• 2 bunches scallions, well trimmed, in 1-inch slant cuts
• Freshly ground black pepper
• 2 tablespoons chervil leaves

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    226 calories; 8 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 5 grams protein; 0 milligrams cholesterol; 667 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 to 10 servings

Preparation

1. Place morels in a bowl, and cover with warm water. Place potatoes in a large saucepan, cover with salted water, and simmer 5 minutes. Add carrots, onions, turnips and celery, and simmer another 15 minutes. Drain vegetables, and set aside.
2. Drain morels, reserving 1/3 cup soaking liquid, strained. Rinse morels, and pat dry.
3. Heat 3 tablespoons oil in a large nonstick skillet. Add morels, potatoes, carrots, onions, turnips and celery. Sauté about 5 minutes, until potatoes begin to color. Add stock and reserved morel liquid. Boil a few minutes, until liquid reduces and thickens a bit. Recipe can be prepared in advance to this point.
4. Stir in asparagus and scallions. Rapidly simmer 2 minutes. Season with salt and pepper. Fold in remaining oil, scatter with chervil, and serve.