Summer Solstice Salad

Total Time:
35 min
15 min
20 min

4 servings

  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 pound baby pattypan squash, trimmed
  • 1/4 pound baby carrots, trimmed
  • 1/2 cup shelled fresh peas
  • 1/4 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
  • 2 thyme sprigs
  • 1 bay leaf, small
  • 1 cup chicken broth
  • 1/4 pound fresh morels, washed well, patted dry, and trimmed
  • 3 tablespoons minced fresh parsley leaves
  • 1 tablespoon minced fresh basil
  • 1 large garlic clove, minced
  • Truffle oil
  • Salt and pepper
  • In a large heavy skillet combine 2 tablespoons of the butter. Add the morels, halved lengthwise or sliced crosswise. Saute until tender, about 5 minutes. Add to skillet 1 clove minced garlic. Saute 1 minute. Add baby carrots, pearl onions, 1 cup chicken broth, 2 sprigs thyme and 1 bay leaf. Simmer 5 to 7 minutes, until tender. Add pattypan squash and peas. Simmer 3 minutes more. Swirl in 2 tablespoons cold butter. Remove from heat and add 3 tablespoons chopped parsley and 1 tablespoon basil chiffonade. Drizzle with truffle oil. Discard the bay leaf and season the ragout with salt and pepper.

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