Creamy Vegetable Fricassée

Tender vegetables coated in a velvety white wine sauce. The smell of sizzling butter and fresh thyme fills the room.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 359
• Protein: 7 g
• Carbs: 34 g
• Fat: 18 g

Ingredients

• 40 g Salted butter ( cubed )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 300 g Carrot ( sliced into rounds )
• 200 g Navet (translated from French) ( in wedges )
• 200 g Leek ( bias-cut )
• 400 g Potato ( in 2cm cubes )
• 200 g Button mushroom ( halved )
• 1 tbsp Wheat flour
• 100 ml Dry white wine
• 150 ml Cream
• 2 piece Thyme ( fresh sprigs )
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 ml Vegetable broth

Instructions

1. Vegetable prep

   Slice carrots into rounds, turnips into wedges, and potatoes into 2cm cubes. Cut leeks into bias slices and halve the mushrooms.

2. Searing and flavor

   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. Dusting and deglazing

   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. Simmering

   Pour in vegetable stock until covered. Add thyme and bay leaf. Cover and simmer until a knife slides easily into the potatoes.

5. Final liaison

   Add mushrooms and cream. Let reduce for a few minutes uncovered: the sauce should coat the back of a spoon and become glossy.

Chef's tips

• 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.

Storage

Keep for up to 3 days in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water.