Best Spring Vegetable Fricassée With Saffron Cream Recipes

Spring Vegetable Fricassée with Saffron Cream image

Provided by Tina Miller

Yield Makes 4 servings

Number Of Ingredients 14

2 cups baby carrots (about 3 bunches) tops removed, scrubbed
1 cup fresh peas or frozen, thawed
1 tablespoon olive oil
1 small onion, thinly sliced
2 shallots, thinly sliced
1 leek, white part only, halved, thinly sliced
1/2 teaspoon (scant) saffron threads
3/4 cup fresh morel mushrooms
1 teaspoon chopped fresh thyme
1/2 cup dry white wine
2/3 cup vegetable broth
1 1/3 cups whipping cream
1/2 pound asparagus, trimmed, cut into thirds
4 cups baby spinach leaves (about 3 ounces)

Steps:

Preheat oven to 350°F. Lightly butter 1-quart baking dish. Cook carrots in large pot of boiling salted water 2 minutes. Using slotted spoon, transfer carrots to bowl of ice water to cool. Using slotted spoon, transfer carrots to medium bowl. If using fresh peas, cook in same pan of boiling water 2 minutes; drain and transfer to bowl of ice water to cool. Using slotted spoon, transfer peas to small bowl.
Heat oil in medium saucepan over medium heat. Add onion; sauté 1 minute. Add shallots; sauté 1 minute. Add leek and sauté until vegetables are soft, about 4 minutes longer (do not brown). Stir in saffron. Add carrots, mushrooms, and thyme. Season with salt and pepper. Add wine and simmer until almost dry, about 3 minutes. Add broth and simmer 4 minutes. Add cream and bring to simmer. Stir in peas, asparagus, and spinach. Transfer to prepared baking dish and bake until edges are bubbling and top begins to brown, about 30 minutes.

Stove-Top Vegetable Fricassee with Tarragon Cream image

Provided by Robin Miller : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons olive oil
1 cup sliced onion
2 each green and red bell peppers, seeded and sliced
2 bunches asparagus, ends trimmed, cut into 3-inch pieces
1 cup baby carrots
2 tablespoons fresh tarragon, chopped
1/2 cup vermouth or dry white wine
2 cups baby spinach leaves or dandelion greens
1 1/2 cups fat free milk
1/2 cup light sour cream
2 tablespoons grated Parmesan
Salt and ground black pepper
2 cups cooked rice

Steps:

Preheat broiler.
Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice.
Chef's Note: You can clean and cut all vegetables and reserve in refrigerator, to be used when cooking fricassee.