Spring Vegetable Fricassee |
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This dish is easy to make and browning the finished dish under a grill turns it into something special. You can use a variety of seasonal veggies, so try out whatever’s around. The vegetables suggested here are just a starting point! |
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Ingredients |
Serves 4
3 courgettes
150g French beans
100g baby carrots (new season)
100g butterbeans or kidney beans (cooked)
1 onion
1 clove garlic
1 tablespoon olive oil
2 teaspoons cornflour
150ml plain yoghurt
100ml milk
1 teaspoon Dijon-style mustard
1 tablespoon fresh parsley or thyme
150g mature Cheddar cheese
5 tablespoons fresh breadcrumbs
Salt & pepper to taste
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Method |
- Wash the courgettes and slice them into 1 cm slices. Wash the carrots. Trim the ends and slice the carrots into ½ cm slices. Trim the French beans and cut into bite-sized chunks.
- Boil the vegetables and the butterbeans / kidney beans in a little water, covered, for 5 minutes until tender. Drain.
- Peel the onion and chop finely. Peel and crush the garlic.
- Gently heat the oil and sauté the onion and garlic for 5 minutes until soft.
- Add the cornflour and mix well. Cook for 1 minute. Add the milk and stir well. Continue to cook gently and stir until the sauce has thickened.
- Chop the herbs and add to the sauce, along with the mustard and cheese. Heat gently to melt the cheese. Season with salt & pepper.
- Remove from the heat and stir in the yoghurt.
- Mix the vegetables with the sauce and put in a heat-proof dish. Sprinkle with the breadcrumbs and grill on a medium heat until the topping is lightly browned.
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Time From Cupboard-To-Table |
30 minutes.
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Notes & Variations on Spring Vegetable Fricassee |
| Serve with boiled new potatoes or a side salad. |
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