Kerr's Spring Vegetable Ragout with Herbs
Co-Chef Cafe Rouge, Berkeley, CA
always made us beautiful Easter outfits and when we woke up Easter morning
they would be hanging in our rooms -- dress, shoes, hat, the whole thing.
And, of course, we had Easter egg hunts and baskets. I love the marvelous
vegetables that become available at this time of year and Spring Vegetable
Ragout is just what I want to eat at Easter." (serves 6 people)
onions, slice in half lengthwise and then cut into diagonal half moons,
about 1/4 inch thick. Trim the ends of the mushrooms and cut into quarters
lengthwise. In a heavy bottomed high sided saute pan warm half the olive
oil over medium heat, add the onions and cook them until they soften,
about 5 minutes. Next add the morels and season lightly with salt. Cook
the two until the mushrooms give off their liquid. Then add the fava beans
and 1 cup of the chicken stock. Bring to a boil, turn down and simmer
for 5 minutes. In the meantime, blanch the peas in boiling water until
just done. Drain and set aside. This can all be done ahead. To finish
the ragout, bring the liquid up to a boil. Turn down the heat and add
the peas and the rest of the olive oil. Taste for salt and add the herbs.
For a juicier ragout, add more chicken stock.
- 1 cup
twice peeled fava beans, about 1 pound favas in the pod
- 6 spring
onions, the white bulbing type
pound morel mushrooms
cup shelled peas
- 1 1/2
cup chicken stock
- 5 Tbs.
extra virgin olive oil
- 1 Tbs.
each chopped chervil, parsley and chives