Spring Wild Harvest Ragout With Fiddleheads, Ramps and Morels

Combine morels, peas, ramps, fiddleheads and more for this spring vegetable ragout!

By / Photography By Dominic Perri | March 01, 2017

Ingredients

  • 1⁄2 lb. fiddleheads, cleaned
  • 1⁄2 lb. “baby” pattypan squash, trimmed
  • 4 wild leeks (ramps), cleaned
  • 3⁄4 c. shelled fresh peas
  • 1⁄2 stick (1⁄4 c.) butter
  • 1⁄2 lb. pearl onions, blanched in boiling water for 1 min., peeled and trimmed
  • 2 thyme sprigs
  • 1 bay leaf
  • 1⁄4 lb. fresh morels, cleaned, trimmed and sliced
  • 3 T. minced fresh parsley leaves
  • 2 T. chiffonade fresh mint leaves
  • 1 large garlic clove, minced

Instructions

  1. Boil the fiddleheads in salted water for 5 min., or until they are crisp-tender.
  2. Drain and plunge in ice water to stop the cooking. When cool, drain them into a colander.
  3. Repeat the process of boiling and cooling with the squash and the ramps.
  4. Boil the peas for 2–3 min., or until they are just tender, and drain.
  5. In a heavy skillet, combine 2 T. of the butter, the onions, thyme, and bay leaf, and saute the mixture for 2 min.
  6. Add the morels and cook until they are tender.
  7. Add the fiddleheads, squash, and ramps and cook for 1 min. (just to reheat the vegetables).
  8. Add the peas, parsley, mint, and garlic.
  9. Stir in the remaining 2 T. of butter, stirring until the butter is just melted.
  10. Discard the bay leaf, season with salt and pepper, and serve.

Serves 6

Ingredients

  • 1⁄2 lb. fiddleheads, cleaned
  • 1⁄2 lb. “baby” pattypan squash, trimmed
  • 4 wild leeks (ramps), cleaned
  • 3⁄4 c. shelled fresh peas
  • 1⁄2 stick (1⁄4 c.) butter
  • 1⁄2 lb. pearl onions, blanched in boiling water for 1 min., peeled and trimmed
  • 2 thyme sprigs
  • 1 bay leaf
  • 1⁄4 lb. fresh morels, cleaned, trimmed and sliced
  • 3 T. minced fresh parsley leaves
  • 2 T. chiffonade fresh mint leaves
  • 1 large garlic clove, minced
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