Asparagus, Morel and Potato Ragout with Poultry Jus and ParsleyTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:85.2 kcal
Proteins:2.1 g
Fats:2.3 g
Carbohydrate:14.6 g
Fibers:2 g
Sugar:0.8 g
Cholesterol:8.2 mg
Sodium:14.4 mg
Calcium:16.4 mg
Energy:863 kcal
Proteins:21.1 g
Fats:23.6 g
Carbohydrate:147.5 g
Fibers:20 g
Sugar:8.6 g
Cholesterol:83.3 mg
Sodium:146.2 mg
Calcium:166.2 mg
SIMILAR RECIPES
Asparagus with Parmigiano Romano
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Pan-Cooked Green and White Asparagus with Morels and Poultry Jus
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
20
small new potatoes
20
spears of asparagus
100
g
morels
butter
200
ml
chicken stock
500
ml
heavy cream
nutmeg
parsley
METHOD
- boil the potatoes in their skins for 15 minutes; drain; peel and brown lightly in butter in a deep skillet for 5 minutes;
- peel the asparagus; add the potatoes, pour in the chicken broth; cover and place in a 200° C (400° F) oven for 20 minutes;
- clean the morels; add and continue cooking for another 5 minutes;
Presentation
- place the potatoes, the morels and asparagus onto warmed plates;
- add the cream and the nutmeg to the cooking juices; heat over a low flame;
- pour the sauce over the vegetables; decorate with parsley and serve hot.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
An original idea from Geert Van Hecke of De Karmeliet Restaurant
