Creamy snails fricassee with small vegetables
20
15
6
No
Ingredients
- 30 ml (2 tablespoons) of butter
- 1 small parsnip peeled and cut into brunoise
- 1/2 package of 250 g (2 cups) 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
Preparation
Side-by-side mode- 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.
