Ragout Of Spring Vegetables With Morels
- Total Time
- 45 minutes
- Rating
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Ingredients
- 2ounces dried morels
- 2pounds small new potatoes, peeled and quartered
- Sea salt
- 1pound slender baby carrots, peeled, a bit of stem left on
- 4ounces tiny pearl onions, peeled
- 4small white turnips, about 12 ounces total, peeled, halved and sliced ½-inch thick
- 3stalks celery, cut in two lengthwise, in 1-inch slant cuts
- 5tablespoons extra virgin olive oil
- â…“cup chicken stock
- 1pound thin asparagus, ends snapped, in 1-inch slant cuts
- 2bunches scallions, well trimmed, in 1-inch slant cuts
- Freshly ground black pepper
- 2tablespoons chervil leaves
Nutritional analysis per serving (10 servings)
183 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 5 grams protein; 659 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Drain morels, reserving â…“ cup soaking liquid, strained. Rinse morels, and pat dry.
- Step 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.
- Step 4
Stir in asparagus and scallions. Rapidly simmer 2 minutes. Season with salt and pepper. Fold in remaining oil, scatter with chervil, and serve.
Private Notes