Best 4 Harvest Vegetable Fricassée Recipes

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Craving a hearty and comforting dish that showcases the bounty of the harvest season? Look no further than our delightful Harvest Vegetable Fricassée. This classic French stew is packed with a medley of fresh, seasonal vegetables, succulent chicken, and a creamy, flavorful sauce that will warm your soul. Our collection of recipes offers a variety of takes on this timeless dish, ensuring that there's something for every palate. From a traditional chicken fricassée to a vegetarian version bursting with colorful veggies, our recipes cater to diverse dietary preferences. And with step-by-step instructions and helpful tips, even novice cooks can create this culinary masterpiece with ease. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the harvest's finest offerings.

Here are our top 4 tried and tested recipes!

VEGAN VEGETABLE FRICASSEE WITH CAULIFLOWER MASH



Vegan Vegetable Fricassee with Cauliflower Mash image

Browned and braised veggies replace meat in this classic, served over the actual best vegan cauliflower mash!

Provided by Lauren Hartmann

Categories     Main Course

Time 45m

Number Of Ingredients 18

3 Tablespoons Olive oil
1/2 an Onion, chopped(I used a vidalia)
4 Cloves Garlic, chopped
1 Stalk Celery, diced
3 Large Carrots, chopped
20 Ounces Mushrooms, chopped(I used half crimini and half shiitake)
1 teaspoon Poultry seasoning (usually contains Thyme, Sage, Rosemary and Nutmeg)
1/4 Cup Vegan butter, I used Earth Balance
1/4 Cup All purpose flour or gluten free all purpose flour
1/2 Cup White wine,vegan (I used Pinot Grigio)*
2 Cups Vegetable broth
1 Cup Coconut cream or full fat coconut milk, canned
salt and pepper to taste
1 Large head of Cauliflower, cut into florets
1/3 Cup Almond milk or non-dairy milk of choice
2 Tablespoons Vegan butter
1/2 teaspoon Salt
1/4 teaspoon Black pepper

Steps:

  • Heat the olive in a large skillet on medium high.
  • Add the onion, garlic and celery. Saute, reducing heat as needed for about 3-5 minutes or until the onion is translucent.
  • Then add the carrots and mushrooms. Saute for 2-3 minutes. Then season with a pinch of salt and pepper. Continue to saute until the mushrooms have browned. About 5 more minutes.
  • Sprinkle in the poultry seasoning, toss to coat everything.
  • Then add the vegan butter and melt over the veggies. Now, sprinkle the flour over the veggies and toss to coat all the veggies in the flour.
  • Next, pour the white wine into the skillet and stir into the veggies. Let simmer on medium low for 2-3 minutes.
  • Then pour in the vegetable broth and coconut cream. Stir to combine everything and make sure there are no lumps of flour left. Season with a pinch of salt and pepper.
  • Reduce to low and simmer for about 10-15 minutes. The sauce will thicken up, but should still be somewhere between gravy and stew. Stir every few minutes.
  • While that is simmering, bring a large pot of salted water to a boil. Add the cauliflower florets.
  • Boil the cauliflower for 8-10 minutes or until very tender. Drain and add the a blender.
  • Then add the non-dairy milk, vegan butter, salt and pepper to the blender. Blend until totally smooth. it may take a minute. Taste and adjust seasonings. I like more salt, but that is a personal preference.
  • Now, taste the vegetable fricassee and adjust seasonings. Serve a bowl of cauliflower mash topped with vegetable fricassee.

Nutrition Facts : Calories 449 kcal, Carbohydrate 21 g, Protein 7 g, Fat 37 g, SaturatedFat 16 g, Sodium 986 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ROASTED HARVEST VEGETABLES



Roasted Harvest Vegetables image

This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 13

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic powder
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CREAM OF THE CROP VEGETABLE FRICASSEE WITH FRIED TOAST POINTS



Cream of the Crop Vegetable Fricassee with Fried Toast Points image

Provided by Robert Irvine : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 20

3 tablespoons butter
1 cup finely diced onion
1/2 cup roughly chopped mushrooms
1/2 cup diced celery
2 teaspoons chopped garlic
3 tablespoons all-purpose flour
3/4 cup vegetable stock
2 cups baby carrots, blanched
1/4 pound peeled asparagus, cut into 1-inch pieces and blanched
1/2 cup blanched, roughly chopped green pepper
1/2 cup blanched, chopped yellow squash
1/2 cup blanched, chopped zucchini
2 teaspoons freshly chopped thyme leaves
2 teaspoons freshly chopped chives leaves
2 teaspoons freshly chopped parsley leaves
1/4 cup mascarpone cheese
1/4 cup heavy cream
Salt and freshly ground black pepper
1 cup canola oil
6 slices white bread

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onions, mushrooms, celery and garlic and saute until tender. Add the flour and form a roux, stirring to incorporate the butter and flour.
  • Slowly add the vegetable stock and stir until smooth. Continue to cook until the sauce coats the back of a spoon. If the sauce looks too thick you can add more stock or water to thin it down.
  • Add all the blanched vegetables to the sauce along with the fresh herbs. Cook for 5 minutes, gently stirring, over medium heat. Add the mascarpone and heavy cream and allow to reduce for another 5 more minutes. Season with salt and pepper. While the sauce is simmering, add the canola oil to a large skillet, over medium heat, until smoking. Slice the bread into triangles and shallow-fry on both sides until golden brown. Remove from the oil, drain on paper towels and set aside. To serve, place a ladle of vegetable stew into each large soup bowl and garnish with fried toast points.
  • Cook's Note: Blanching vegetable is a great way to speed up the cooking process of any dish and is very simple to do. Simply cook vegetables in boiling salted water until vegetables are still firm but cooked, then remove from boiling water and place into a bowl of iced water to stop the cooking process. Drain and set aside until ready to use.

STOVE-TOP VEGETABLE FRICASSEE WITH TARRAGON CREAM



Stove-Top Vegetable Fricassee with Tarragon Cream image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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

Tips:

  • Use fresh, seasonal vegetables. This will give your fricasse the best flavor and texture.
  • Don't be afraid to experiment. There are many different variations of fricasse, so feel free to add or omit ingredients to suit your taste.
  • Serve fricasse with a side of bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Harvest vegetable fricasse is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal option. So next time you're looking for a comforting and satisfying meal, give harvest vegetable fricasse a try!

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