Spring Vegetable Ragout

Ingredients

• 1/2 lb fiddleheads, cleaned
• 1/2 lb "baby" pattypan squash, trimmed
• 1/2 lb baby carrots, trimmed
• 3/4 cup shelled fresh peas
• 1/2 stick (1/4 cup) unsalted butter
• 1/2 lb pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
• 2 thyme sprigs
• 1 bay leaf
• 1 cup chicken broth
• 1/4 lb fresh morels, washed well, patted dry, and trimmed
• 3 tbsp minced fresh parsley leaves
• 1 1/2 tbsp minced fresh mint leaves
• 1 large garlic clove, minced