Spring Vegetable Fricassée with Saffron Cream
A luxurious springtime dish featuring baby carrots, fresh vegetables, and morel mushrooms in a rich saffron-infused cream sauce. This elegant vegetarian fricassée combines the delicate flavors of asparagus, peas, and spinach with aromatic leeks and shallots.
Ingredients
- •2 cups baby carrots
- •1 cup fresh peas
- •1 tablespoon olive oil
- •1 whole small onion
- •2 whole shallots
- •1 whole leek
- •½ teaspoon saffron threads
- •¾ cup fresh morel mushrooms
- •1 teaspoon fresh thyme
- •½ cup dry white wine
- •⅔ cup vegetable broth
- •1⅓ cups whipping cream
- •½ pound asparagus
- •4 cups baby spinach leaves
Cooking Instructions
- 1.
Preheat 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.
10 min
- 2.
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.
45 min
