RAGOUT OF SPRING VEGETABLES WITH MORELS

Ragout Of Spring Vegetables With Morels image

Provided by Florence Fabricant

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 13

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
1/3 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

Steps:

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.
Drain morels, reserving 1/3 cup soaking liquid, strained. Rinse morels, and pat dry.
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.
Stir in asparagus and scallions. Rapidly simmer 2 minutes. Season with salt and pepper. Fold in remaining oil, scatter with chervil, and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 659 milligrams, Sugar 6 grams