Asparagus, Morel and Potato Ragout with Poultry Jus and Parsley Recipe
Flavors of Belgium
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: 45 minutes
Difficulty: Easy
Chef's Note
An original idea from Geert Van Hecke of De Karmeliet Restaurant
Ingredients for 4 servings
- 20 small new Potatoes
- 20 spears of Asparagus
- 100 g (3 1/2 oz.) Morels
- Butter
- 200 ml (3/4 cup) chicken stock
- 500 ml (2 cups) heavy cream
- Nutmeg
- Parsley
  1. boil the potatoes in their skins for 15 minutes; drain; peel and brown lightly in butter in a deep skillet for 5 minutes;
  2. peel the asparagus; add the potatoes, pour in the chicken broth; cover and place in a 200° C (400° F) oven for 20 minutes;
  3. clean the morels; add and continue cooking for another 5 minutes;


  1. place the potatoes, the morels and asparagus onto warmed plates;
  2. add the cream and the nutmeg to the cooking juices; heat over a low flame;
  3. pour the sauce over the vegetables; decorate with parsley and serve hot.
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