Spring Vegetable Fricassée With Saffron Cream
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Pea (fresh)1 tbsp
Olive Oil1 small
Onion (thinly sliced)1 tsp
Saffron Threads (scant)3 cup
Mushroom (fresh morel)1 tsp
Thyme (chopped fresh)1 cup
White Wine (dry)2 cup
Vegetable Broth1.333333 cups
Whipping CreamDirections:
1
Preheat oven to 350°F
2
Lightly butter 1-quart baking dish
3
Cook carrots in large pot of boiling salted water 2 minutes
4
Using slotted spoon, transfer carrots to bowl of ice water to cool
5
Using slotted spoon, transfer carrots to medium bowl
6
If using fresh peas, cook in same pan of boiling water 2 minutes; drain and transfer to bowl of ice water to cool
7
Using slotted spoon, transfer peas to small bowl
8
Heat oil in medium saucepan over medium heat
9
Add onion; sauté 1 minute
10
Add shallots; sauté 1 minute
11
Add leek and sauté until vegetables are soft, about 4 minutes longer (do not brown)
12
Stir in saffron
13
Add carrots, mushrooms, and thyme
14
Season with salt and pepper
15
Add wine and simmer until almost dry, about 3 minutes
16
Add broth and simmer 4 minutes
17
Add cream and bring to simmer
18
Stir in peas, asparagus, and spinach
19
Transfer to prepared baking dish and bake until edges are bubbling and top begins to brown, about 30 minutes
20
Preheat oven to 350°F
21
Lightly butter 1-quart baking dish
22
Cook carrots in large pot of boiling salted water 2 minutes
23
Using slotted spoon, transfer carrots to bowl of ice water to cool
24
Using slotted spoon, transfer carrots to medium bowl
25
If using fresh peas, cook in same pan of boiling water 2 minutes; drain and transfer to bowl of ice water to cool
26
Using slotted spoon, transfer peas to small bowl
27
Heat oil in medium saucepan over medium heat
28
Add onion; sauté 1 minute
29
Add shallots; sauté 1 minute
30
Add leek and sauté until vegetables are soft, about 4 minutes longer (do not brown)
31
Stir in saffron
32
Add carrots, mushrooms, and thyme
33
Season with salt and pepper
34
Add wine and simmer until almost dry, about 3 minutes
35
Add broth and simmer 4 minutes
36
Add cream and bring to simmer
37
Stir in peas, asparagus, and spinach
38
Transfer to prepared baking dish and bake until edges are bubbling and top begins to brown, about 30 minutes