Spring Vegetable Fricassée with Saffron Cream
Spring Vegetable Fricassée with Saffron Cream is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.