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Fricassee of Veal with Fiddleheads recipe

A creamy fricassee (stew) of tender vealwith onions, fresh chervil and fiddleheads, the furled frondsof a young fern.

Recipe: Fricassee of Vealwith Fiddleheads

2 tablespoons butter or vegetable oil,or a combination
1 1/2 pounds veal cubes
2 medium onions, chopped
1/2 cup dry white wine
1 tablespoon fresh chervil chopped or 1/4 teaspoon dried
Freshly ground black pepper
1/3 cup chicken broth or veal broth
1/3 cup heavy cream
3 cups fresh fiddleheads or 1 (10-ounce) package frozen fiddleheads,thawed

  • Heat the butter or oil in a Dutch ovenand saute the veal pieces lightly
    for a few minutes. Add the onions and continue to saute, stirring,until onion is softened.
  • Pour in the wine and bring to a boil,add the chervil and 1/4 cup of broth. Season with salt and pepper.Simmer, covered, gently for about 50 minutes, or until the vealis tender. Check, and if more liquid is needed during the cooking,add a little more broth. When veal is tender, stir in the cream.
  • Meanwhile, cook the fiddleheads in 1 quartof boiling salted water for 5 minutes, or until almost tender.Drain, fold gently into the veal, and simmer an additional 3to 4 minutes. Taste and adjust the seasoning, if necessary.

    Makes 6 servings.

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