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Cream of the Crop Vegetable Fricassee with Fried Toast Points (Robert Irvine) Recipe

Cream of the Crop Vegetable Fricassee with Fried Toast Points (Robert Irvine) Recipe

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Cream of the Crop Vegetable Fricassee with Fried Toast Points (Robert Irvine)

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Ingredients:

Serving

3 tbsp butter
1 cup finely diced onion
1/2 cup roughly chopped mushrooms
1/2 cup diced celery
2 tsp chopped garlic
3 tbsp all-purpose flour
3/4 cup vegetable stock
2 cups baby carrots, blanched
1/4 lb 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 tsp freshly chopped thyme leaves
2 tsp freshly chopped chives leaves
2 tsp 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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	678.15 Kcal (2839 kJ)
Calories from fat	441.81 Kcal
		% Daily Value*
Total Fat	49.09g	76%
Cholesterol	34.83mg	12%
Sodium	4865.04mg	203%
Potassium	510.99mg	11%
Total Carbs	49.66g	17%
Sugars	8.13g	33%
Dietary Fiber	6.67g	27%
Protein	7.03g	14%
Vitamin C	24.9mg	41%
Vitamin A	0.9mg	29%
Iron	3mg	16%
Calcium	257.9mg	26%

Amount Per 100 g
Calories	217.17 Kcal (909 kJ)
Calories from fat	141.49 Kcal
		% Daily Value*
Total Fat	15.72g	76%
Cholesterol	11.15mg	12%
Sodium	1558.01mg	203%
Potassium	163.64mg	11%
Total Carbs	15.9g	17%
Sugars	2.6g	33%
Dietary Fiber	2.13g	27%
Protein	2.25g	14%
Vitamin C	8mg	41%
Vitamin A	0.3mg	29%
Iron	0.9mg	16%
Calcium	82.6mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.9

Points
18

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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