⤱INGREDIENTS⤱
- 2 cups white rice, boil according to instructions
- 1 carrot, diced small
- 1 celery stalk, cut equally big as carrot
- 1/2 onion, diced small
- 2 hands fresh or dried mushroom, halved and sliced
- 1/3 cup frozen peas
- 1 glass jarred asparagus, preferably white, but green works, too. cut in ca 2cm long pieces, keep the juice.
- a glog of cream
- 100ml asparagus juice
- juice of half a lemon
- a little white wine (optional, but good)
- 250ml bouillon
- 2-3 tbsp flour
⤱THE WORK⤱
- boil rice
- fry the hard veggies in butter until they become glassy
- add mushrooms and fry a little more
- make sure you don't fry too hot as not to burn the butter
- mix about 100ml of asparagus juice, juice of half a lemon, white wine, bouillon
- add salt & pepper to taste
- add peas & asparagus
- dust veggies in frying pan with white flour
- add juice mix and let boil a little to thicken
- add glog of cream and turn heat off.
Serve fricassee on the side of rice, and a little bit of curry on top.