A fricassee is, according to Chef Andre, “something in between a sauté and a stew”. Tonight’s 20-minute fricassee is the ultimate vegetarian recipe for a cosy night in. Packed with juicy mushrooms, leeks, spinach and lentils, combined in a velvety cream sauce, and served alongside toasted goat’s cheese ciabatta to scoop everything up with, each mouthful of this dish is pure heaven.
For further information on Flora, please visit: https://www.flora.com/products/flora-original/
Always refer to the product label for the most accurate ingredient and allergen information.
Caramelised Red Onion Relish(ContainsSulphites)
Vegetable Stock Powder(ContainsCelery)
Double Cream(ContainsSoya, Milk)
a) Trim the root and the dark green top from the leek. Halve lengthways then thinly slice widthways. b) Halve the chestnut mushrooms. c) Drain and rinse the lentils.
a) Halve the ciabatta (as if you were making a sandwich) and spread the red onion relish on the cut sides. b) Cut the goat's cheese into 3 slices per person. Place the goat's cheese slices on top of each ciabatta half. c) Pop onto a baking tray and bake on the middle shelf of your oven for 10-12 mins.
Meanwhile, heat the Flora in a large saucepan over medium-high heat. When the Flora has melted, add the mushrooms and cook, stirring frequently, for 3 mins. Add the leeks and cook until softened, 2-3 mins, adding a splash more oil if needed. Stir in the vegetable stock powder and the water (see ingredients for amount).
a) Stir in the cream and bring to a simmer, then mix in the mustard and the lentils. b) Add the baby spinach a handful at a time and allow to wilt, 2-3 mins. Remove the pan from the heat.
a) Finely chop the chives (or use scissors if it's easier). b) Remove the cheesy ciabatta from the oven and get ready to serve.
a) Taste the fricassee and add salt and pepper as necessary. Share between your bowls. b) Cut the ciabatta at an angle so you have 2 pieces per person and place on top of the fricassee. c) Finish with a sprinkling of chives. ENJOY!