Vegetable fricassee
Description
This recipe won't take much time. You can find fricassee in any French restaurant, where it's usually made with white meat (chicken, rabbit, or even pigeon), but what should those who don't eat meat do? There's a solution—we can make a vegetable fricassee at home, and it requires very little time and, of course, fresh vegetables. The dish turns out incredibly juicy, with an unusual and quite interesting flavor. I'm sure it will appeal to everyone, even those who aren't fans of vegetarian cuisine, so be sure to try making this vegetable fricassee. 1) First, thoroughly wash all the vegetables and prepare the necessary ingredients. Slice mushrooms and celery root into strips, chop shallots into small cubes, remove seeds from the chili pepper and finely chop it, then mince garlic and ginger. Cut zucchini into half-rings, and chop tomatoes, asparagus, and celery stalks into small pieces. Grate the zest from the lime and squeeze its juice. 2) Heat olive oil in a skillet. Add shallots, grated ginger, chili pepper, and mushrooms, mix everything and sauté over medium heat for 4–5 minutes. 3) Then add minced garlic, zucchini, and asparagus. Pour in vegetable broth and simmer for 4 minutes. Add tomatoes, peas, and fresh herbs (reserving some herbs for garnish), season with salt and pepper, and cook for another couple of minutes. 4) Now pour coconut milk and lime juice into the skillet, add the lime zest, mix well, taste, and adjust salt if needed. Simmer the fricassee for another 1–2 minutes, then turn off the heat. 5) Serve the dish in deep plates, garnish with fresh herbs, and serve hot. Now you know how to make it.