Creamy Vegetable Fricassée
Ingredients
- 40 gSalted butter (cubed)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 300 gCarrot (sliced into rounds)
- 200 gNavet (translated from French) (in wedges)
- 200 gLeek (bias-cut)
- 400 gPotato (in 2cm cubes)
- 200 gButton mushroom (halved)
- 1 tbspWheat flour
- 100 mlDry white wine
- 150 mlCream
- 2 pcThyme (fresh sprigs)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 mlVegetable broth
Method
Tender vegetables coated in a velvety white wine sauce. The smell of sizzling butter and fresh thyme fills the room.
- 1
Slice carrots into rounds, turnips into wedges, and potatoes into 2cm cubes. Cut leeks into bias slices and halve the mushrooms.
- 2
Melt butter in a pan. When it starts to foam and smells nutty, add onion and garlic. Toss in all vegetables except mushrooms. Let them glisten without browning too much.
- 3
Dust the flour over the vegetables and stir well to coat. Pour in the white wine all at once to scrape up the bits from the bottom of the pan.
- 4
Pour in vegetable stock until covered. Add thyme and bay leaf. Cover and simmer until a knife slides easily into the potatoes.
- 5
Add mushrooms and cream. Let reduce for a few minutes uncovered: the sauce should coat the back of a spoon and become glossy.
Frequently asked questions
How do you get this dish right?
- Don't brown the vegetables too much at the start; they should stay pale to keep the sauce white.
- If the sauce is too thin, remove the lid and increase the heat at the end to reduce it.
How long does this dish keep?
Keep for up to 3 days in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water.
