Spring Vegetable Fricassée with Saffron Cream

Ingredients for Spring Vegetable Fricassée with Saffron Cream

• 250g baby carrots (about 3 bunches) tops removed, scrubbed

• 240ml fresh peas or frozen, thawed

• 1 colher de sopa de azeite de oliva

• 1 small onion, thinly sliced

• 2 shallots, thinly sliced

• 1 leek, white part only, halved, thinly sliced

• 1/2 teaspoons (scant) saffron threads

• 110g fresh morel mushrooms

• 1 teaspoon chopped fresh thyme

• 120ml dry white wine

• 160ml vegetable broth

• 325ml whipping cream

• 230g asparagus, trimmed, cut into thirds

• 4 cups baby spinach leaves (about 90g )

Preheat oven to 177°C. 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.

Aviso Legal

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