Ragout Of Spring Vegetables With Morels

• 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 1/2-inch thick
• 3 stalks celery, cut in two lengthwise, in 1-inch slant cuts
• 5 tablespoons extra virgin olive oil
• 13 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

1. Place morels in a bowl, and cover with warm water.
2. Place potatoes in a large saucepan, cover with salted water, and simmer 5 minutes.
3. Add carrots, onions, turnips and celery, and simmer another 15 minutes.
4. Drain vegetables, and set aside.
5. Drain morels, reserving 1/3 cup soaking liquid, strained.
6. Rinse morels, and pat dry.
7. Heat 3 tablespoons oil in a large nonstick skillet.
8. Add morels, potatoes, carrots, onions, turnips and celery.
9. Saute about 5 minutes, until potatoes begin to color.
10. Add stock and reserved morel liquid.
11. Boil a few minutes, until liquid reduces and thickens a bit.
12. Recipe can be prepared in advance to this point.
13. Stir in asparagus and scallions.
14. Rapidly simmer 2 minutes.
15. Season with salt and pepper.
16. Fold in remaining oil, scatter with chervil, and serve.

morels, potatoes, salt, carrots, pearl onions, white turnips, stalks celery, extra virgin olive oil, chicken, thin, bunches scallions, freshly ground black pepper, chervil

Taken from cooking.nytimes.com/recipes/9745 (may not work)