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Side dishe for 4

Spring Vegetable Fricassee

Spring vegetables simmer briefly while creamy polenta cooks with milk, butter, Parmesan, lemon, capers, and herbs.

$2.88per serving $$
45 minstart to table
4servings

FrenchVegetarianGluten-freeSide dishesSpring

Ingredients

  • 150 g radishes halved or quartered
  • 150 g sugarsnap peas
  • 180 g asparagus woody ends trimmed and cut into batons
  • 180 g purple sprouting broccoli cut to a similar length as the asparagus
  • 1 L whole milk
  • 150 g instant polenta
  • 40 g parmesan or vegetarian italian-style hard cheese
  • 100 g butter
  • 2 large garlic cloves finely sliced
  • 2 tbsp capers
  • 1 lemon zested and juiced
  • small handful of soft herbs

Steps

  1. Bring the milk to a gentle simmer in a 3-quart saucepan, then whisk in the polenta and cook for 5 minutes until thick.
  2. Stir 40 grams butter and the Parmesan into the polenta, then cover it over low heat.
  3. Melt the remaining butter in a large skillet over medium heat and cook the garlic for 1 minute.
  4. Add the radishes, asparagus, broccoli, and 2 tablespoons water, cover, and cook for 7 minutes until nearly tender.
  5. Stir in the sugarsnap peas, capers, lemon zest, lemon juice, salt, and pepper, then cook uncovered for 4 minutes.
  6. Spoon the vegetables over the polenta and scatter the soft herbs on top.

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Vegetarian French side dishes 64Gluten-free French side dishes 35French side dishes 77