Spring Vegetable Fricassée

If you spend enough time going through old and new French recipes, you will eventually run across a Fricassée recipe. This method of cooking – mixing vegetables, potatoes and some sort of white sauce with meat or fish – was common and highly regarded throughout France and Europe.

According to Larousse Gastronomique, the word fricassée evolved from fricot, a term used to describe any simple, tasty and popular dish – quite a broad definition that leaves plenty of space for individual interpretation. And that’s exactly what I’ve done.

I use any fresh spring vegetable I can find – typically 5-7

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