|1/2 lb||fiddleheads, cleaned|
|1/2 lb||"baby" pattypan squash, trimmed|
|1/2 lb||baby carrots, trimmed|
|3/4 cup||shelled fresh peas|
|1/2 stick (1/4 cup)||unsalted butter|
|1/2 lb||pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed|
|1 cup||chicken broth|
|1/4 lb||fresh morels, washed well, patted dry, and trimmed|
|3 tbsp||minced fresh parsley leaves|
|1 1/2 tbsp||minced fresh mint leaves|
|1 large||garlic clove, minced|
In a kettle of boiling salted water boil the fiddleheads for 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the squash and the carrots for 3 minutes, or until they are crisp-tender, transfer the vegetables with the slotted spoon to the bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.
In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf, 1/4 cup of the broth, and salt and pepper to taste and simmer the mixture, covered, for 5 minutes. Add the morels, halved lengthwise or sliced crosswise, and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic, simmer the ragout, covered, for 1 minute, and stir in the remaining 2 tablespoons butter, cut into bits, stirring until the butter is just melted. Discard the bay leaf and season the ragout with salt and pepper.