John Myers
Summer Fricassee with Vegetables
The perfect summer fricassee with vegetables recipe with a picture and simple step-by-step instructions.
- Free range chicken from your trusted chicken farm
- 3 Small carrots
- 0,5 Celery bulb
- 1 Kohlrabi fresh young
- Peas from the freezer still own harvest
- Asparagus from the jar I missed freezing some this year
- Capers
- Lemon
- Parsely
- Herbs for seasoning ,,,,,, Maggikraut, celery,
- 3 Allspice grains
- 3 Juniper berries
- 3 Bay leaf
- Salt
- Lemon pepper
- 150 g Mushrooms
- 125 ml Cream 10% fat
- A word about the title …. when I was cooking my husband came into the kitchen where I was just about to take the tap apart and he said, quite easily, oh today there is a burst tap …. we have both laughed until we came to tears ….. And I forgot to take some photos.
- But now to the actual cooking. Boil the tap in salted water with allspice juniper berries and bay leaves and the lovage and the celery (you can also use the normal green of a celery bulb here.) Until soft. During this time, clean the vegetables (I had already prepared them in the garden) and dice them finely who have favourited the peas from the refrigerator.
- After about 30 minutes, the tap should be cooked through, remove it from the broth to remove the spices and any small parts that may have boiled off. Let the tap cool down. Now boil all the vegetables except the asparagus in the broth until they are soft.
- When the vegetables are soft, add the poultry, divide the asparagus in 3 parts and add and only bring to the boil briefly, now season with lemon and lemon pepper, add the cream and garnish with parsley.
- There was also boiled potatoes. But it also goes well with rice
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