Seasonal fricassee of vegetables in cream sauce

Fricassee is a French dish that is a stew of meat in a creamy sauce. However, in addition to the classic recipe for this dish, a vegetarian version of its execution has appeared - vegetable fricassee. Vegetable fricassee is a mix of fried vegetables soaked in bright creamy flavor. This dish is perfect for any side dish and will brighten up even the most ordinary meal.

1. Calories
   79,05 kcal
2. Protein
   1,79 gram
3. Fat
   6,3 gram
4. Carbohydrates
   4,02 gram
5. ~ Time
   25 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Cauliflower

   ---

   
   500 g
2. Broccoli

   ---

   
   500 g
3. Carrot

   ---

   
   150 g
4. Pitch beans

   ---

   
   75 g
5. Peas

   ---

   
   75 g
6. Bulgarian pepper

   ---

   
   30 g
7. Butter

   ---

   
   50 g
8. Vegetable oil

   ---

   
   3 tbsp. l. = 51 g
9. Wheat flour bakery

   ---

   
   2 tbsp. l. = 30 g
10. Cream

    ---

    
    400 ml = 400 g
11. Chicken yolk

    ---

    
    1 piece = 17 g
12. Water

    ---

    
    1000 ml = 1000 g
13. Salt

    ---

    
    to taste
14. Spices

    ---

    
    to taste

Steps:

1. 
   Prepare the necessary ingredients according to the list in the recommended quantities. Wash the vegetables thoroughly to remove any dirt, peel them, and separate the egg yolk from the white.
2. 
   Place a saucepan with a liter of water on the stove and bring it to a boil. While the water is heating up, take previously peeled vegetables such as cauliflower and broccoli, divide them into small florets, and cut the carrots into slices. Add butter and vegetable oil to a bowl for frying vegetables, place the previously chopped vegetables in it and fry on all sides for several minutes, sprinkle the vegetables with flour and mix again.
3. 
   Add green beans to the vegetables, pour boiling water over the entire mixture and cook the dish for about 10 minutes over fairly high heat, stirring them occasionally. Then add cream, green peas and diced sweet pepper to the vegetable mixture, season everything with salt and pepper. Continue to simmer the vegetables over moderate heat, stirring them occasionally.
4. 
   As the sauce thickens, turn off the heat and add the yolk of one egg, quickly mixing with the vegetables. Vegetable fricassee is ready to serve.
5. 
   Place the finished vegetable fricassee into portioned plates, garnish with fresh herbs and serve as a separate dish or as a side dish for meat or fish.