In practice, the beautiful French word “fricassee” means a rather simple recipe for meat stew. Initially, it was made from chicken meat. But in modern international cuisine there are many options for this dish - from turkey, veal, pork, fish. Fricassee is cooked with a variety of vegetables and mushrooms, flavored spices are added to it, seasoned with a delicate creamy sauce.
Fricassee with Vegetables - General Cooking Principles
For meat fricassee with vegetables, you can choose chicken or rabbit, turkey, pork or beef. And you can cook only vegetarian fricassee.
If meat is used, then for the dish, as a rule, the fillet is taken - without stones, fat, or skin.
The main principle of the classic fricassee - the ingredients must first be lightly fried in butter or vegetable oil, and then stew until done. In some recipes, the products are not fried, but boiled.
Mandatory element - sauce. It may include cream or sour cream, white wine, lemon juice, egg yolk.
Traditionally, in the national French cuisine in such a stew include asparagus and green peas, mushrooms, seasoned with capers. The list of ingredients for fricassee with vegetables is extremely wide - zucchini, carrots, stalks and celery root, leeks, tomatoes, green beans.
RECIPES
Chicken fricassee with asparagus
The most that neither is a classic chicken fricassee with vegetables, in which there are many traditional ingredients of the French dish.
Ingredients
1 chicken carcass;
100 grams of champignons;
200 grams of asparagus;
a quarter pack of butter;
250 ml of white dry wine;
250 ml chicken broth;
lemon juice;
salt, pepper - to taste.
Method of preparation
1. We wash the chicken well, then boil it. Remove the skin and separate the fillets. Cut it into a medium-sized, but not too small.
2. Mushrooms clean. We cut into four parts. If the champignons are small, it is possible in half. 3. Boil the asparagus. We cut it into small bars, a centimeter two or three in length.
4. Melt some butter in a pan, lightly fry asparagus and mushrooms on it.
5. Now we conjure over the sauce. In a skillet, melt the butter, pour the flour. Without ceasing to mix gently, pour in the broth, and then the white wine. Stew on low heat for about a quarter of an hour. Season with pepper, salt, add lemon juice.
6. Combine all the ingredients in one pan, pour sauce. Reheat together so that all tastes are mixed. The dish is ready to serve.
Fish fricassee with vegetables
For this variant, the mackerel family is perfect. The most accessible of them is mackerel.
Ingredients
2 medium mackerel;
1 large carrot;
1 onion;
80 grams of green peas;
60 grams of celery root;
40 grams of butter;
1 tablespoon flour;
100 ml of fish broth;
100 ml of vegetable broth;
salt, pepper - to taste.
Method of preparation
1. Mackerel well washed, remove the head, fins and entrails. Use a sharp knife to carefully separate the fillets. Cut it into small pieces.
2. Cut carrots and celery into cubes, onions - half rings.
3. Pour into the pot a small amount of water, boil mackerel. The fish is cooked quickly, 7 minutes is enough.
4. Separately from the fish fillet, cook vegetables until soft: onions, celery, carrots, green peas.
5. It's time to start the sauce. Heat the pan, melt the butter on it. Add a tablespoon of flour. Stirring slowly, pour 100 ml of broth, resulting from boiling mackerel, as well as 100 ml of vegetable broth. We fill with salt and ground black pepper.
6. Put the fish and vegetables in the pan, gently mix, heat up together to fill the sauce.
Vegetarian fricassee
This recipe for fricassee with vegetables uses many ingredients - from the usual zucchini and tomatoes to exotic lime, coconut milk, and shiitake mushrooms. Quite an interesting flavor combination.
Ingredients
1 medium-sized squash; celery - 100 grams of root and a couple of stems;
2 tomatoes;
7 stalks of asparagus;
40 grams of shiitake mushrooms;
1 lime;
1 shallot;
1 chili pepper;
2 cloves of garlic;
a quarter cup of green peas;
a quarter cup of coconut milk;
tablespoon grated ginger;
olive oil;
a glass of vegetable broth;
salt, black pepper, greens - to taste.
Method of preparation
1. Wash all vegetables thoroughly. Then proceed to their cutting. Zucchini cut in half, cleaned of seeds, cut into even, not too thick slices. From the chili pepper we remove the seeds, finely chop it up, just like garlic. Shred shallots. Ginger grate. Cut the asparagus, tomatoes, stalks and celery root, mushrooms into small pieces.
2. Squeeze the juice out of the lime. It will also require a peel.
3. Take a deep frying pan. In olive oil, we quickly fry shiitake mushrooms, chili, ginger and onion.
4. Spread zucchini slices and chopped asparagus stalks and garlic. Fill the contents of the pan with broth. Let it quench for 5 minutes.
5. Next we send tomatoes and green peas to the dish. Season with salt and pepper, if desired, you can put fresh herbs.
6. Finally, add the lime juice, zest and coconut milk. Another couple of minutes - and the vegetarian fricassee is ready.
Fricassee with pork vegetables
This is a very satisfying meal. It can be a full meal for the whole family or decorate a festive table.
Ingredients
1 kilogram 200 grams of pork tenderloin;
4 shallots;
1 kilogram of green beans;
3 tomatoes;
garlic clove;
a quarter pack of butter;
Bay leaf;
thyme;
parsley;
vegetable oil;
salt, pepper - to taste.
Method of preparation
1. Pork rinse, pat dry with paper towel. Cut into even, not too large pieces.
2. At the beans cut the tips of the pods, cut each into two parts.
3. Shallots cut into four parts, tomatoes - in half.
4. We take a deep thick-walled cauldron or cast-iron duck. Melt the butter, heat it along with the vegetable. Spread sliced pork tenderloin, fry for a few minutes. 5. Add shallot. Fry together for another five minutes. Season with salt and pepper, thyme greens. Sprinkle the beans. On top of all the ingredients put halves of tomatoes.
6. Now we close our fricassee with a lid and leave to languish over low heat. So that the dish does not burn, after half an hour it should be mixed. In total, it will stew for about an hour.
Fricassee with seasonal vegetables
A wonderful autumn dish of traditional vegetables. Can be used as an independent vegetarian dish or as a side dish.
Ingredients
1 medium-sized squash;
1 large eggplant;
2 medium carrots;
1 onion;
3 tomatoes;
50 grams of mayonnaise;
100 grams of sour cream;
parsley;
olive oil;
salt, spices - to taste.
Method of preparation
1. All vegetables are washed. Carrots and onions clean. Zucchini can be left in the peel, if it is young and tender.
2. Cut the onion into half rings, eggplant, zucchini and carrot - into cubes. Tomatoes cut into quarters, and then each piece is still twofold.
3. Choose a deep frying pan, heat olive oil on it. Fry eggplants with onions for 10 minutes.
4. Add zucchini and carrots, fry for another 10 minutes.
5. Putting tomatoes. Combine mayonnaise with sour cream in a bowl, pour into a griddle with vegetables. At this stage, you can salt and season our dish with spices. Simmer another 15-20 minutes.
6. Just 5 minutes before readiness add finely chopped parsley.
Fricassee with lamb vegetables
For this dish, you can use a lamb shoulder, brisket or neck. If possible, choose lamb meat, it is more tender and cooks faster.
Ingredients
800 grams of lamb;
1 medium carrot;
2 onions;
half a pack of butter;
50 grams of celery root;
2 egg yolks;
half a lemon;
one and a half cup of milk;
100 grams of flour;
parsley;
salt, black pepper, bay leaf - to taste.
Method of preparation
1. Wash meat. Separate it from the bones is not necessary. Cut or chop with a kitchen hatchet into medium pieces.
2. Onions and celery root cut into cubes, carrots in large circles.
3. Put the lamb in a large saucepan or stewpot, pour the water and bring to a boil. Cook, be sure to remove the foam. 4. As soon as all the scum leaves, we spread the prepared vegetables. Season with salt and pepper, add bay leaf. Cook until lamb is tender. Depending on whether the meat is young or old, the cooking time can vary from 1.5 to 2.5 hours. Understand that the lamb is ready, easy - the meat should be easily pierced with a fork and separated from the bones.
5. Now it's time for the sauce. Melt the butter in the pan. Fry the flour on it until golden. Gradually pour in heated milk and a little broth from meat with vegetables. It is important to stir the flour thoroughly so that no lumps form. Gently add egg yolks to the sauce. Again, mix well. Pour in the juice of half a lemon.
6. We get the finished meat, remove all the bones. Spread on a dish and pour the sauce. We decorate with finely chopped parsley. Garnish can be rice or potatoes.
Fricassee with vegetables - secrets and tricks:
· To preserve vitamins and nutrients in vegetables, do not fry them for a long time. Eggplants, zucchini, onions, sweet pepper will be enough for 8-10 minutes for diced cubes, 4-6 minutes for carrot circles.
· Onions will redden better if you slightly flour it with flour before frying. For the same purpose, the carrot will need a little sugar.
· To make the vegetables especially fragrant, fry them in vegetable oil, and at the end of cooking add a little cream.
· If children eat fricassee with vegetables, do not use hot spices. Also do not put too much salt. And white wine in this case is better to exclude from recipes.
