The beautiful French word "fricassee" in practice means a rather simple recipe for meat ingredients and execution of meat stew. Initially, it was prepared from chicken meat. But in modern international cuisine there are many options for this dish - from turkey, veal, pork, fish. Fricassee is prepared with a variety of vegetables and mushrooms, add fragrant spices to it, season with a gentle creamy sauce.
Fricassee with vegetables - general principles of preparation
For meat fricassee with vegetables, you can choose chicken or rabbit, turkey, pork or beef. And you can cook exclusively vegetarian fricassee.
If meat is used, then for the dish, as a rule, fillet is taken - without stones, fat, peel.
The main principle of the classic fricassee is that the ingredients must first be slightly fried in butter or vegetable oil, and then stewed until cooked. In some recipes, foods are not fried, but boiled.
Mandatory element - sauce. It may include cream or sour cream, white wine, lemon juice, chicken egg yolk.
Traditionally, in national French cuisine, stews include asparagus and green peas, champignons, 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 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 packet of butter;
250 ml of dry white wine;
250 ml chicken broth;
juice of half a lemon;
salt, pepper - to taste.
Cooking method
1. The chicken is well washed, then boiled. Remove the skin and separate the fillet. We cut it medium-sized, but not too finely chopped.
2. We clean the mushrooms. We cut into four parts. If the champignons are small, you can cut in half.
3. Boil the asparagus. We cut it into small cubes, two or three centimeters in length.
4. Melt a little butter in a pan, lightly fry the asparagus and mushrooms on it.
5. Now conjure over the sauce. In a stewpan, melt the butter, pour the flour. Continuing to gently stir, pour in the broth, and then white wine. Stew on a gentle fire for about a quarter of an hour. Season with pepper, salt, add lemon juice.
6. Combine all the ingredients in one pan, pour the sauce. We warm it together so that all tastes mix. The dish is ready to serve.
Fish fricassee with vegetables
For this option, the mackerel family fish is perfect. The most affordable of them is mackerel.
Ingredients
2 medium-sized mackerels;
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, ground pepper - to taste.
Cooking method
1. We well wash the mackerel, remove the head, fins and entrails. With a sharp knife, gently separate the fillet. Cut it into small pieces.
2. Cut the carrots and celery into cubes, onions into half rings.
3. Pour a small amount of water into the pan, boil the mackerel. The fish cooks quickly, enough for 7 minutes.
4. Separately from the fish fillet, cook the vegetables to softness: onions, celery, carrots, green peas.
5. It's time to do the sauce. We heat the pan, melt butter on it. Add a tablespoon of flour. Slowly stirring, pour 100 ml of the broth obtained by cooking the mackerel, as well as 100 ml of a decoction of vegetables. Season with salt and ground black pepper.
6. Put the fish and vegetables in the pan, mix gently, warm together to get the sauce.
Vegetarian fricassee
This recipe for fricassee with vegetables uses many ingredients - from the usual zucchini and tomatoes to exotic lime, coconut milk, shiitake mushrooms. Quite an interesting flavor combination.
Ingredients
1 squash of medium size;
celery - 100 grams of root and a pair 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;
a tablespoon of grated ginger;
olive oil;
a glass of vegetable stock;
salt, black pepper, herbs - to taste.
Cooking method
1. All vegetables are thoroughly washed. Then proceed to cutting them. Cut the zucchini in half, peel the seeds, cut into even, not too thick slices. We remove seeds from the chili pepper, chopping it finely, like garlic. Shred shallots. Ginger grate. We cut asparagus, tomatoes, stalks and celery root, mushrooms into small pieces.
2. Squeeze juice out of lime. You will also need zest.
3. Take a deep frying pan. In olive oil, quickly fry shiitake mushrooms, chili, ginger and onions.
4. Spread slices of zucchini and chopped asparagus stalks, garlic. Fill the contents of the pan with broth. Let it stew for about 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 lime juice, zest and coconut milk. Just a couple of minutes - and the vegetarian fricassee is ready.
Pork fricassee with vegetables
This is a very satisfying dish. It can be a complete dinner for the whole family or decorate the holiday table.
Ingredients
1 kilogram 200 grams of pork tenderloin;
4 shallots;
1 kilogram of string beans;
3 tomatoes;
clove of garlic;
a quarter packet of butter;
Bay leaf;
thyme;
parsley;
vegetable oil;
salt, pepper - to taste.
Cooking method
1. Wash the pork, dry it with a paper towel. Cut into even, not too large pieces.
2. At the beans, we trim the tips of the pods, we cut each into two parts.
3. We shallot shallots into four parts, tomatoes in half.
4. We take a deep thick-walled cauldron or cast-iron ducklings. Melt the butter, heat it with vegetable oil. We spread the chopped pork tenderloin, fry for several minutes.
5. Add the shallot. Fry together for another five minutes. Season with salt and pepper, thyme. Pour the beans. Put halves of tomatoes on top of all the ingredients.
6. Now close our fricassee with a lid and leave to simmer over low heat. So that the dish does not burn, after half an hour it should be mixed. In total, it will be stewed for about an hour.
Fricassee with seasonal vegetables
Wonderful autumn dish of traditional vegetables. It can be used as a standalone vegetarian dish or as a side dish.
Ingredients
1 squash of medium size;
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.
Cooking method
1. All the vegetables are mine. Peel the carrots and onions. Zucchini can be left in the peel if it is young and tender.
2. Cut the onions in half rings, eggplant, zucchini and carrots - into cubes. We cut the tomatoes into quarters, and then each piece is cut in half.
3. Select a deep frying pan, heat olive oil on it. Fry eggplant with onions for 10 minutes.
4. Add zucchini and carrots, fry another 10 minutes.
5. Spread the tomatoes. Combine mayonnaise with sour cream in a bowl, pour into a pan with vegetables. At this stage, you can salt and season our dish with spices. Stew for another 15-20 minutes.
6. Literally 5 minutes before cooking, add finely chopped parsley.
Lamb fricassee with vegetables
For this dish, you can use a lamb shoulder, brisket or neck. If possible, choose the meat of a young lamb, it is more tender and cooks faster.
Ingredients
800 grams of lamb;
1 medium carrot;
2 onions;
half a packet of butter;
50 grams of celery root;
2 egg yolks;
half a lemon;
one and a half glasses of milk;
100 grams of flour;
parsley;
salt, black pepper, bay leaf - to taste.
Cooking method
1. We wash the meat. Separate it from the bones is not necessary. We cut or chop the kitchen hatchet into medium pieces.
2. Onion and celery root cut into cubes, carrots in large circles.
3. Put the lamb in a large pot or stewpan, pour water and bring to a boil. Cook, be sure to remove the foam.
4. As soon as all the scum is gone, put the prepared vegetables. Season with salt and pepper, add bay leaf. Cook until lamb is soft. Depending on whether the meat is young or old, the cooking time can vary from 1.5 to 2.5 hours. It’s easy to understand that lamb is ready - meat should be easily pierced with a fork and separated from the bones.
5. Now it's time for the sauce. Melt butter in a pan. Fry the flour on it until golden brown. Gradually pour the warmed milk and a little broth from meat with vegetables. It is important to stir the flour thoroughly so that no lumps form. Gently introduce egg yolks into the sauce. Mix well again. Pour the juice of half a lemon.
6. We get the finished meat, remove all the bones. We spread it on the dish and pour the sauce. Garnish with finely chopped parsley. You can garnish with rice or potatoes.
Fricassee with vegetables - secrets and tricks:
· To preserve vitamins and nutrients in vegetables, do not fry them for a long time. So sliced eggplant, zucchini, onions, sweet pepper will last 8-10 minutes, carrot slices - 4-6 minutes.
· Onions are better to brown if you fry it a little with flour before frying. For the same purpose, carrots will need a little sugar.
· To make the vegetables especially aromatic, fry them in vegetable oil, and at the end of cooking add a little cream.
· If children will 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.
