Creamy vegetable fricassée
30 min
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.
Maggie Pannell
2 people made this
Ingredients
Serves: 4
- 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
- TO GARNISH
- fresh tarragon leaves
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.
cook's tip
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.
