Photo: Kelly Rossiter
My refrigerator was brimming with spring vegetables I got at the market and I was making lunch for one. I thought the sensible thing to do was put them all together and make a spring vegetable ragout.
This took almost no time at all to make and it was so delicious I made it again later in the week and added more vegetable broth to make a soup. This is one of those things that you can make up out of whatever you have on hand. I used fiddleheads, asparagus, wild leeks, wild garlic, spinach and sorrel from my garden. I ate it just as it is, but it would be great over pasta, or over some crusty toast.
If you have never cooked with fiddleheads, you should know that you must remove as much of the brown flaky skin as possible, otherwise they will be bitter. I find the easiest way to get it off is to put the fiddleheads into a brown paper back and shake them. Then pour the skin out and repeat a couple of times, then wash them in cold water. Be sure to cook the fiddleheads completely, never eat them raw.
This vegan recipe is for one, so just adjust the amounts for the number of people you are serving.
Fiddlehead, Wild Leek and Asparagus Ragout
1 tbsp extra virgin olive oil
4 or 5 wild leeks, roots removed and chopped.
1 bulb wild garlic, white part only, chopped
6 fiddleheads, cleaned
4 asparagus stalks, woody ends removed
1/2 cup vegetable stock
1 handful spinach, washed carefully
6 sorrel leaves
3/4 cup white beans
Salt and pepper to taste
1. In a large pot heat olive oil until shimmering. Add wild leeks and wild garlic and cook until almost tender, about 5 minutes.
2. Add fiddleheads and asparagus and stir to coat with oil. Add vegetable stock and bring just to the boil. Reduce heat and simmer until the vegetables are almost tender, about 5 minutes.
3. Add spinach, sorrel and beans and cook until spinach is wilted and beans are warmed through. Season with salt and pepper to taste.
More Spring Vegetable Recipes
Wild Leek Tart