Braised Spring Vegetables

• 2 tablespoons olive oil
• 12 ounces spring onions (or scallions), trimmed to 3 inches of green, halved lengthwise
• 1 to 1 1/2 teaspoons coarse salt
• 2 tablespoons unsalted butter
• 1 1/2 to 2 cups Basic Chicken Stock (page 41)
• 2 ounces morels, washed well (halved if large) (1 cup)
• 12 ounces small potatoes such as red bliss, fingerling, or yukon gold
• 1 tablespoon chopped fresh chervil

1. Brown onions Heat oil in a large straight-sided skillet or stockpot over medium-high heat.
2. Add onions cut sides down and season with salt.
3. Cook until onions are caramelized, about 5 minutes.
4. Turn onions over and add butter.
5. Add stock and vegetables and braise Pour in 1 1/2 cups stock and bring to a boil, then add mushrooms and potatoes and stir to combine.
6. Cover and reduce to a simmer; cook until vegetables are tender when pierced with the tip of a paring knife, 13 to 15 minutes, adding more stock if pan becomes too dry.
7. Thicken sauce Remove lid and raise heat to high.
8. Boil liquid until reduced to a syrup, about 3 minutes.
9. Season with more salt, if desired.
10. Stir in chervil.
11. Serve Transfer to a serving platter and serve immediately.
12. Morels many crevices make them more difficult to clean than other mushrooms.
13. Start by brushing grit from the surface of the spongy caps.
14. Then dunk them in a bowl of cold water; drain on a clean paper towel.
15. This method works for any hard-to-clean or exceptionally dirty mushrooms.
16. Wash them and dry thoroughly right before using so that they dont become soggy.

olive oil, onions, coarse salt, unsalted butter, chicken, morels, potatoes, chervil

Taken from www.epicurious.com/recipes/food/views/braised-spring-vegetables-393876 (may not work)