Spring Wild Harvest Ragout With Fiddlehead Greens, Morels

Recipe Ingredients

1/2 lb	227g / 8oz	Fiddleheads - cleaned
1/2 lb	227g / 8oz	Baby pattypan squash - trimmed
1/2 lb	227g / 8oz	Baby carrots - trimmed
3/4 cup	177ml	Shelled fresh peas
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
1/2 lb	227g / 8oz	Pearl onions - blanched in boiling
		Water for 1 minute, peeled, and trimmed
2		Thyme sprigs
1		Bay leaf
1 cup	237ml	Chicken broth
1/4 lb	113g / 4oz	Fresh morels - cleaned, trimmed,
		And sliced
3 tablespoons	45ml	Minced fresh parsley leaves
1 tablespoon	15ml	Garlic clove - minced (large)

Recipe Instructions

Boil the fiddleheads in salted water for 4 minutes, or until they are crisp-tender. Drain and plunge in ice water to stop the cooking. When cool, drain in a colander. Repeat the process of boiling and cooling with the squash and the carrots. Boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.

In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf and 1/4 cup of the broth and simmer the mixture, covered, for 5 minutes. Add the morels and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender.

Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic and simmer, covered, for 1 minute.

Stir in the remaining 2 tablespoons butter, stirring until the butter is just melted. Discard the bay leaf and season with salt and pepper.

This recipe yields 6 servings.

Source:
Wild Harvest at http://www.wild-harvest.com

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