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For this fricassee, a selection of colourful vegetables is lightly cooked in a tarragon-flavoured stock, which is finished with sour cream to make a wonderful, creamy coating sauce. Serve with wholegrain or seeded bread, for a delicious, satisfying meal.
3 portions vegetables
You can partly prepare this dish up to 6 hours ahead. Cook the vegetables up to the end of step 2 and allow them to cool. When ready to serve, reheat gently and finish as described in the main recipe.