For this fricasée, a selection of colourful vegetables is lightly cooked in a tarragon-flavoured stock, which is finished with crème fraîche to make a wonderful, creamy coating sauce. Serve with wholegrain or seeded bread, for a delicious, satisfying meal.
You can partly prepare this dish up to 6 hours ahead. Cook the vegetables up to the end of step 2 and allow to cool. When ready to serve, reheat gently and finish as above.