There are some dishes that we never actually eat outside of the asparagus season. One of them is fricassee, as we knew from grandma back then. With chicken and homemade broth.
Today we prefer to leave out the chicken, but we still love the creamy sauce with peas, asparagus, carrots and rice. That’s why we have our vegan fricassee with asparagus, especially in the asparagus season. It’s just even better with fresh white asparagus! But during the year you can also use asparagus from the jar. This should only be added to the sauce shortly before finished cooking. The asparagus in the glass is already cooked and would otherwise just dissolve.
We love this slightly sour-tart note that the asparagus and lemon bring with them. If you would like to bring in the taste of fresh parsley, you should add the fresh parsley at the very end. Cooking will cause it to lose its aroma. That’s why we often just add them at the very end. There we have the fresh aroma and at the same time something for the eye when you serve the vegan fricassee with asparagus.
We traditionally serve rice with the fricassee. In the past, there was always white basmati rice with it. It becomes nice and soft and mixes perfectly with the creamy sauce. If you like it a little healthier and higher in fiber, it is best to use brown rice. But a mixture with wild rice is also sure to go well with it.
Vegan fricassee with asparagus
Ingredients
- 500 g asparagus
- 1 tbsp of sugar
- 1 tsp salt
- 1 tsp plant-based butter
- 1-2 carrots (about 170g)
- 60 g plant-based butter
- 60 g flour
- 600 ml vegetable stock
- 1 pinch of nutmeg
- 250 ml of vegetable cream
- 180 g peas (frozen)
- 1 packet of vegan chicken fillets (optional)
- ½ lemon (juice of it)
- ½ bunch of parsley
- salt
- pepper
Instructions
- Peel the asparagus, cut off the dry ends and cut into bite-sized pieces.
- Put on a small saucepan with a little water. Add the asparagus and bring to the boil with sugar, salt and butter. Let it simmer and take it off the stove just before the asparagus has the desired consistency.
- Peel the carrots, cut into slices of equal thickness and set aside. The thicker the slices, the longer the cooking time.
- Wash and finely chop the parsley and set aside.
- Now set up a large saucepan and melt the butter at medium temperature. Then add the flour to the butter and toast a little. Stir well. After 2-3 minutes, first deglaze with about 400 ml of stock and stir out the lumps with a whisk.
- Now stir and let thicken. This also takes about 3 minutes. If the sauce becomes too thick right away, add more stock and stir until smooth.
- When the sauce has thickened, you can add the carrot slices. Cook these in the sauce while stirring until they are still firm to the bite.
- In the meantime, if desired, fry the chicken substitute in a little oil.
- When the carrots are firm to the bite, you can add nutmeg, plant-based cream, peas, asparagus and the chicken substitute.
- Then reduce the heat and season with lemon juice, salt, pepper and parsley. If the sauce is too thick, add a little more stock and season with salt and pepper before serving.
- Best served with rice and fresh parsley and enjoy!
