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Creamy snails fricassee with small vegetables
Author:
Les Cultures de chez nous
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Preparation
25
Baking
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
30 ml (2 tablespoons) of butter
1 small parsnip peeled and cut into brunoise
1/2 package (1 1/2 cup) of Les Cultures de chez nous sliced leeks
1 large celery branch cut into brunoise
1 medium carrot, well washed and cut into brunoise
1 peeled and finely chopped garlic clove
1 large Bay leaf
2 cans of 24 to 36 snails well rinsed and dried
Ground salt and pepper
250 ml (1 cup) of white wine
375 ml (1 1/2 cup) of chicken broth
250 ml (1 cup) of 35% cream
15 ml (1 tablespoon) of fresh thyme leaves
5 ml (1 teaspoon) of ground turmeric
2,5 ml (1/2 teaspoon) of five-spice powder
Few pinches of Cayenne pepper
10 ml (2 teaspoons) of cornstarch diluted in water
6 small countryside breads oven grilled
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Creamy snails fricassee with small vegetables
From
Sep 17
to
Jan 01
Preparation
In a large pan, boil butter at medium high heat. Add five vegetables and Bay leaf then brown 5 minutes while stiring. Add well dried snails. Cook 2 more minutes. Salt and pepper up to taste. Deglaze with white wine. Reduce of an half and pour chicken broth. Bring to a boil and lower stove at medium heat. Reduce of an half.
Add cream, thyme leaves, turmeric and five-spice powder. Spread with few pinches of Cayenne pepper.
Mix, then lower heat at medium-low. Simmer until preparation reduces. Add diluted cornstarch and continue cooking until the preparation is well taken and lightly cover the back of a spoon.
Remove pan from heat then rectify seasonings if needed. Cover and set aside. Open warm bread in two and remove a bit of crumb. Set half a bread at the center of six medium size plates then cover with creamy snails fricassee. Partly cover each portion with other half of bread and serve right away.
If you cook this recipe beforehand, cover it well in the refrigerator and warm with breads at the last minute.
This creamy fricassee can be prepared till 24 hours beforehand.
Chef's notes
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