Chunky vegetable fricassee

    28 min

    Fresh-tasting chunks of vegetables in a cheese custard, topped with nuts and crushed bread sticks, make a simple but filling vegetarian dish. Accompany with tagliatelle or a warmed baguette. Delicious!

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    Serves: 4 

    • 750g bag ready-prepared fresh or frozen mixed vegetables
    • 125g mature Cheddar cheese, grated
    • 200g half-fat crème fraîche
    • 2 eggs, beaten
    • 4 bread sticks, crushed
    • 2 tbsp chopped hazelnuts

    Prep:10min  ›  Cook:18min  ›  Ready in:28min 

    1. Preheat the oven to 220°C (200°C fan oven), gas 7. Add the vegetables to a pan of boiling water, bring back to the boil and cook for 3 minutes or until just tender (or use a steamer if you prefer). Drain.
    2. Reserve 2 tbsp of the cheese for the topping and stir the remainder into the crème fraîche. Mix in the eggs. Season to taste with plenty of ground black pepper. Mix in the cooked vegetables, then transfer to a warm, greased, shallow ovenproof dish.
    3. Mix the bread sticks with the reserved grated cheese and the chopped nuts, then scatter over the vegetables.
    4. Bake on the top shelf of the oven for 12-15 minutes or until golden and slightly puffed.

    Cooking tips

    The cheese sauce for Cauliflower and Broccoli with Gorgonzola can be made in quantity and frozen, and is excellent for this recipe. You will need half a batch (250ml) instead of the crème fraîche and cheese. At step 2, mix the eggs into the ready-made cheese sauce. Use 2 tbsp grated cheese for the topping. * If you have time, prepare a selection of your own favourite vegetables instead of using the bags of mixed vegetables. * If you have a microwave, ‘baked’ potatoes would go well with the fricassee.


    For mixed vegetables, use small cooked new potatoes plus your favourite vegetables, such as baby leeks, courgettes and carrots, as well as green beans or broad beans.


    Serve with 8 rashers of cooked back bacon, for non-vegetarians, if you like.

    …more quick cheese sauce ideas

    For a speedy all-in-one sauce, mix 15g cornflour with 2 tbsp semi-skimmed milk, then stir in 275ml hot milk. Return the mixture to the pan and bring to the boil, stirring constantly, then simmer gently for 2 minutes. Remove from the heat and stir in 20g butter, 115g grated cheese and seasoning to taste. * Keep a 500ml jar ready-made white sauce in the cupboard for times when you need a speedy sauce. You will need half the jar for this recipe and add 115g grated cheese.

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