Creamy vegetable fricassee

Name: Creamy vegetable fricassee
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 250 g carrots (peeled and cut into sticks); 250 g new potatoes (scrubbed and halved or quartered (depending on size)); 150 g button mushrooms (halved); 1 2/3 cups diluted salt-reduced or homemade vegetable stock; 2 tbsp dry white wine; 2 tsp fresh tarragon (or 1⁄2 teaspoon dried tarragon); 1 cup frozen fava beans; 150 g asparagus (trimmed); 1/4 cup light sour cream; 1/2 cup unsalted cashews; 1 tbsp fresh tarragon

Best Health

For this fricassee, a selection of colourful vegetables is lightly cooked in a tarragon-flavoured stock, which is finished with sour cream to make a wonderful, creamy coating sauce. Serve with whole-grain or seeded bread, for a delicious, satisfying meal.

Servings	Prep Time	Cook Time
4servings	10minutes	25minutes

Servings	Prep Time
4servings	10minutes

Cook Time

25minutes

Course Dinner
Cuisine Vegetables, Vegetarian

Ingredients

1 tbsp olive oil
250 g carrots peeled and cut into sticks
250 g new potatoes scrubbed and halved or quartered (depending on size)
150 g button mushrooms halved
1 2/3 cups diluted salt-reduced or homemade vegetable stock
2 tbsp dry white wine
2 tsp fresh tarragon or 1⁄2 teaspoon dried tarragon
1 cup frozen fava beans
150 g asparagus trimmed
1/4 cup light sour cream
1/2 cup unsalted cashews
1 tbsp fresh tarragon

Servings: servings

Units:

Ingredients

1 tbsp olive oil
250 g carrots peeled and cut into sticks
250 g new potatoes scrubbed and halved or quartered (depending on size)
150 g button mushrooms halved
1 2/3 cups diluted salt-reduced or homemade vegetable stock
2 tbsp dry white wine
2 tsp fresh tarragon or 1⁄2 teaspoon dried tarragon
1 cup frozen fava beans
150 g asparagus trimmed
1/4 cup light sour cream
1/2 cup unsalted cashews
1 tbsp fresh tarragon

Servings: servings

Units:

Course Dinner
Cuisine Vegetables, Vegetarian

Instructions

Heat the oil in a large flameproof casserole dish over a medium heat. Add the carrots, potatoes and mushrooms, and cook, stirring frequently, for about 4 minutes until lightly browned.
Pour in the stock with the white wine and stir in the tarragon. Bring to a boil, then reduce the heat, cover and simmer gently for about 10 minutes until the vegetables are almost cooked.
Stir in the fava 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 slotted spoon. Stir the sour cream into the liquid in the casserole dish and heat through gently, then season to taste. Return the vegetables to the casserole dish, coating them with the sauce. Scatter the nuts and tarragon leaves over the top, then serve.

Recipe Notes

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 them to cool. When ready to serve, reheat gently and finish as described in the main recipe.

Each serving: 10 g protein, 15 g fat of which 4 g saturates, 18.5 g carbohydrate, 7 g fibre, 266 Calories

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