Cream of the Crop Vegetable Fricassee with Fried Toast Points

Name: Cream of the Crop Vegetable Fricassee with Fried Toast Points
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams peeled asparagus, cut into 1-inch pieces and blanched; 473 milliliters baby carrots, blanched; 118 milliliters blanched, chopped zucchini; 118 milliliters blanched, roughly chopped green pepper; 118 milliliters blanched, chopped yellow squash; 3 Tbsps butter; 237 milliliters canola oil; 118 milliliters diced celery; 2 teaspoons freshly chopped chives leaves; 3 Tbsps all-purpose flour; 2 teaspoons chopped garlic; 59 milliliters heavy cream; 59 milliliters mascarpone cheese; 118 milliliters roughly chopped mushrooms; 237 milliliters finely diced onion; 2 teaspoons freshly chopped parsley leaves; 6 servings Salt and freshly ground black pepper; 2 teaspoons freshly chopped thyme leaves; 177 milliliters vegetable stock; 6 slices white bread

Cream of the Crop Vegetable Fricassee with Fried Toast Points might be It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 50 minutes. Users who liked this recipe also liked Spring Vegetable Fricassee With Saffron Cream, Cream-of-the-Crop Veggies, and Cream of the Crop Asparagus Soup with Garlic-Roasted Spring Vegetables.

Instructions

Melt the butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onions, mushrooms, celery and garlic and saute until tender.

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Mushrooms

Celery

Garlic

Onion

Add the flour and form a roux, stirring to incorporate the butter and flour.

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Butter

All Purpose Flour

Slowly add the vegetable stock and stir until smooth. Continue to cook until the sauce coats the back of a spoon. If the sauce looks too thick you can add more stock or water to thin it down.

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Stock

Sauce

Water

Add all the blanched vegetables to the sauce along with the fresh herbs. Cook for 5 minutes, gently stirring, over medium heat.

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Fresh Herbs

Vegetable

Sauce

Add the mascarpone and heavy cream and allow to reduce for another 5 more minutes. Season with salt and pepper. While the sauce is simmering, add the canola oil to a large skillet, over medium heat, until smoking. Slice the bread into triangles and shallow-fry on both sides until golden brown.

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Salt And Pepper

Heavy Cream

Canola Oil

Mascarpone

Bread

Sauce

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Frying Pan

Remove from the oil, drain on paper towels and set aside. To serve, place a ladle of vegetable stew into each large soup bowl and garnish with fried toast points.

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Soup

Sandwich Bread

Cooking Oil

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Paper Towels

Ladle

Bowl

Cook's Note: Blanching vegetable is a great way to speed up the cooking process of any dish and is very simple to do. Simply cook vegetables in boiling salted water until vegetables are still firm but cooked, then remove from boiling water and place into a bowl of iced water to stop the cooking process.

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Vegetable

Water

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Bowl

Drain and set aside until ready to use.