Vegetarian Fricassee
6 Views
3 months ago
6 Views
3 months ago
6 Views
3 months ago
Elisakocht
@elisakocht
This recipe is automatically translated for you.
A vegetarian fricassee? Is that even possible? Do you know that feeling when you hear a dish and childhood memories immediately flood back? That's exactly how I felt with this veggie version. I actually haven't eaten chicken fricassee in ages. How did I come up with it? I had salsify at home this week and didn't quite know what to do with it at first. So I dared to make a vegetarian fricassee and was surprised how fresh and delicious this classic can be without meat. If you like recipes like this, you'll surely also like the Veggie Cream Schnitzel!
Information
Overview
Difficulty
Spiciness
Time
Preparation
Cooking
Tags
Ingredients
Servings
2
- Vegetable Oil
2 tablespoons
- Veggie Chicken Fillet
300 grams
- Black Salsify
3 stems
- Lemon
- Carrots
4
- Frozen Pea
100 grams
- Butter
100 grams
- Flour (Leveled)
2 tablespoons
- Vegetable Broth
250 grams
- White Wine
150 milliliters
- Parsley
4 tablespoons
- Salt
- Black Pepper
Instructions
Prepare the veggie chicken
Heat 2 tbsp oil in a pan.
Fry 300 g veggie chicken in it, then remove it from the pan and set it aside.
Prepare the vegetables
4 carrots: Peel and cut into small pieces.
3 stalks salsify: Wash, peel (note the tip) and cut into slices.
(Optional: If available, frozen peas can be prepared later.)
Make the roux
Melt 100 g butter in the same pan.
Add 2 tbsp level flour and stir constantly until a smooth roux forms.
Prepare the sauce
Slowly pour in 250 g vegetable broth while stirring constantly.
Add the cut vegetables and 150 ml white wine.
Let everything simmer for at least 20 minutes until the vegetables are tender.
Final preparation
Add 100 g frozen peas.
Season the sauce with salt and pepper.
Stir in 4 tbsp chopped parsley.
Finally, add the previously fried veggie chicken back in and let everything simmer for at least another 5 minutes so the flavors can combine.