About this recipe: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.
1 tbsp olive oil
250g carrots, peeled and cut into sticks
250g new potatoes, scrubbed and halved or quartered (depending on size)
150g button mushrooms, halved
400ml vegetable stock
2 tbsp white wine
2 tsp fresh tarragon leaves or ½ tsp dried
150g frozen broad beans
100g asparagus tips
3 tbsp crème fraîche
50g cashew nuts
fresh tarragon leaves
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Heat the oil in a large flameproof casserole over a moderate heat. Add the carrots, potatoes and mushrooms, and cook, stirring frequently, for about 4 minutes.
Pour in the stock with the white wine and stir in the tarragon. Bring to the boil, then reduce the heat, cover and simmer gently for about 10 minutes until the vegetables are almost cooked.
Stir in the broad beans and lay the asparagus on top. Cover and simmer for a further 6 minutes or until the vegetables are tender.
Lift out the vegetables onto a plate, using a draining spoon. Stir the crème fraîche into the liquid in the casserole and heat through gently, then season to taste. Return the vegetables to the casserole, coating them with the sauce. Scatter over the nuts and tarragon leaves, then serve.
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.