Spring Vegetable Fricassee Recipes

Steps:

• Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
• Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.

Steps:

• Preheat broiler.
• Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice.
• Chef's Note: You can clean and cut all vegetables and reserve in refrigerator, to be used when cooking fricassee.

Steps:

• Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil vegetables except for the tomatoes in separate batches, approximately 2 minutes each, or until just tender. Transfer to ice water to chill, strain and pat dry. (The vegetables can be made up to this point and kept covered with plastic wrap in the refrigerator up to 12 hours.) Heat olive oil and butter in a large sauté pan over medium-high heat. Add the vegetables and tomatoes, season with salt and pepper, and cook, stirring occasionally until they are hot, about 3 minutes. Toss in the marjoram; adjust seasoning if needed, and serve hot.