Morel and Fiddlehead Fern Ragout

1. 1

   In a saucepan, bring 1 1/2 quarts of salted water to a boil.

2. 2

   Add fiddleheads and return to a boil.

3. 3

   Using a slotted spoon, transfer fiddleheads to an ice bath and chill.

4. 4

   Drain and pat dry, removing as much of the outer brown, tissue-like membrane as possible.

5. 5

   In a skillet saute shallots in butter until softened, about 2 minutes.

6. 6

   Add thyme, morels, and garlic and continue to cook until morels have softened and given up their liquid, about 3 minutes.

7. 7

   Continue to cook until almost all liquid is evaporated, about 2 more minutes.

8. 8

   Add chicken stock and cook until reduced by half.

9. 9

   Add fiddleheads and cook 2 minutes, add cream, chives, and parsley, and season with salt and freshly ground black pepper, to taste.

10. 10

    Serve immediately, garnished with Parmesan curls.

* Per serving · 4 servings · Values may vary.