Harvest Vegetable Fricassee Recipe - Cooking Index
Harvest Vegetable Fricassee Recipe - Cooking Index
This is an adaptation of a recipe by Claire Winslow at The Would Bar & Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found that their clientele is becoming more interested in meatless entrees, especially homey ones like this fricassee. Its great with buttermilk biscuits.
Type: Vegetables| 1 1/2 tablespoons | 22ml | Olive oil |
| 3 tablespoons | 45ml | Carrots - peeled, and (large) |
| Cut into 1/2" pieces | ||
| 3 | Parsnips - peeled, and (large) | |
| Cut into 1/2" pieces | ||
| 3 cups | 594g / 20oz | Peeled butternut squash in 1/2" pieces - (abt 1 lb) |
| 1 1/2 cups | 93g / 3.3oz | Chopped onion |
| 3 cups | 279g / 9.8oz | Garlic cloves - minced (large) |
| 1 | Bay leaf | |
| 1 tablespoon | 15ml | Butter |
| 1 1/2 tablespoons | 22ml | All-purpose flour |
| 1 1/2 cups | 355ml | Canned vegetable broth |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; saute 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.
Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.
Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.
This recipe yields 4 servings.
Per serving: calories, 258; total fat, 9g; saturated fat, 3g; cholesterol, 8mg.
Source:
Bon Appetit, September 1997
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