Using multicolored carrots makes this beautiful side dish even more vibrant.
You can substitute dried morels for fresh in this recipe. Use 1/2 ounce dried morels; cover with 1/2 cup boiling water. Let soak until soft, about 20 minutes. Using slotted spoon, transfer mushrooms to small bowl. Add mushroom soaking liquid to carrot-saffron mixture (leaving sediment behind) after evaporating wine. Boil until almost dry, about 5 minutes, before adding broth.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Lightly butter 1-quart baking dish. Cook carrots in large pot of boiling salted water 2 minutes. Using slotted spoon, transfer carrots to bowl of ice water to cool. Using slotted spoon, transfer carrots to medium bowl. If using fresh peas, cook in same pan of boiling water 2 minutes; drain and transfer to bowl of ice water to cool. Using slotted spoon, transfer peas to small bowl.
Step 2
Heat oil in medium saucepan over medium heat. Add onion; sauté 1 minute. Add shallots; sauté 1 minute. Add leek and sauté until vegetables are soft, about 4 minutes longer (do not brown). Stir in saffron. Add carrots, mushrooms, and thyme. Season with salt and pepper. Add wine and simmer until almost dry, about 3 minutes. Add broth and simmer 4 minutes. Add cream and bring to simmer. Stir in peas, asparagus, and spinach. Transfer to prepared baking dish and bake until edges are bubbling and top begins to brown, about 30 minutes.
