John Myers
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Summer Fricassee
The perfect summer fricassee recipe with a picture and simple step-by-step instructions.
For the rice
- 1 Onion
- 1 tbsp Oil
- 300 gr Long grain rice
- 600 ml Vegetable broth
- 1 pinch Salt
For the fricassee
- 4 Hard-Boiled eggs
- 150 gr Boiled ham
- 1 Medium sized tomato
- 1 bunch Parsley, chives, dill or 2 packs of 25 g frozen herbs
- 30 gr Butter
- 20 gr Flour
- 250 ml Hot vegetable broth
- 400 gr Spring curd
- Salt pepper
- For the rice, peel the onion and dice it finely. Put the oil in a saucepan and heat the onion, the rice briefly and deglaze with the vegetable stock and bring to a boil, then simmer the rice over low heat for 15-20 minutes.
- For the fricassee, peel the eggs and cut them into cubes. Cut the ham into cubes. Wash, dry, and cut the tomato into quarters.
- Rinse, pat dry and finely chop the herbs.
- Melt the butter in a saucepan. Heat the flour in it while stirring until it is light yellow. Add the stock and beat through with the whisk so that there are no lumps. Bring the sauce to the boil while stirring and simmer for about 5 minutes and then let cool down a little.
- When it has cooled down, stir in the quark and herbs, then carefully stir in the diced ham and eggs and season with salt and pepper.
- Serve the fricassee and the rice and decorate with the tomato wedges. Ideal for the hot temperatures !!!
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