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1
Chop white and pale-green parts of leeks and wash well in a bowl of cold water.
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2
Lift leeks from water with a slotted spoon and transfer to a colander to drain.
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3
Trim fennel stalks flush with bulb and remove any discolored areas of bulb.
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4
Halve bulb lengthwise and cut each half crosswise into 1/2-inch-thick slices, discarding cores.
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5
Halve or quarter larger morels lengthwise, leaving smaller ones whole.
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6
Cook turnips in a 6-quart heavy pot of salted boiling water until crisp-tender, about 2 minutes.
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7
Transfer turnips with slotted spoon to a large bowl of ice water to stop cooking.
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8
(Keep water boiling.)
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9
Boil carrots until crisp-tender, about 3 minutes, and transfer with slotted spoon to ice water.
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10
Boil fava beans until crisp-tender, about 2 minutes, and transfer with slotted spoon to ice water.
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11
Gently boil potatoes until almost tender, about 15 minutes, and drain in colander.
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12
Rinse under cold running water.
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13
Drain blanched vegetables and gently peel outer skins from fava beans.
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14
Halve potatoes.
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15
Cook shallots, leeks, and salt and pepper to taste in 3 tablespoons butter in pot over moderately low heat, stirring, until softened.
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16
Add broth, zest, and 1/4 cup herbs and simmer, covered, 10 minutes.
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17
Pour mixture through a fine sieve into a bowl, pressing on solids.
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18
Discard solids and reserve broth.
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19
Cook morels in remaining 3 tablespoons butter in cleaned pot over moderate heat, stirring, until softened, about 3 minutes.
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20
Add wine and simmer until reduced to about 1 tablespoon, about 3 minutes.
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21
Add fennel, asparagus, bell peppers, and reserved broth, then simmer, covered, until vegetables are crisp-tender, about 4 minutes.
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22
Gently stir in blanched vegetables and simmer until all vegetables are just tender, about 4 minutes.
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23
Serve ragout sprinkled with remaining 1/4 cup herbs.
