Stove-Top Vegetable Fricassee with Tarragon Cream

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons


  • 2 teaspoons olive oil
  • 1 cup sliced onion
  • 2 each green and red bell peppers, seeded and sliced
  • 2 bunches asparagus, ends trimmed, cut into 3-inch pieces
  • 1 cup baby carrots
  • 2 tablespoons fresh tarragon, chopped
  • 1/2 cup vermouth or dry white wine
  • 2 cups baby spinach leaves or dandelion greens
  • 1 1/2 cups fat free milk
  • 1/2 cup light sour cream
  • 2 tablespoons grated Parmesan
  • Salt and ground black pepper
  • 2 cups cooked rice


Step 1

Preheat broiler.

Step 2

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.

Step 3

Chef's Note: You can clean and cut all vegetables and reserve in refrigerator, to be used when cooking fricassee.

Leave a Reply

Your email address will not be published. Required fields are marked *