Ragout Of Spring Vegetables With Morels
Published March 30, 2004
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
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 ½-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 analysis per serving (8 to 10 servings)
28 grams carbs; 184 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 6 grams fiber; 663 milligrams sodium; 5 grams protein; 6 grams sugar
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.
Powered by
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 ⅓ 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