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Spring Vegetable Fricassee with Saffron Cream


Spring Vegetable Fricassee with Saffron Cream Recipe

Ingredients:
  • 2 cups baby carrots (about 3 bunches) tops removed, scrubbed
  • 1 cup fresh peas or frozen, thawed
  •  
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 2 shallots, thinly sliced
  • 1 leek, white part only, halved, thinly sliced
  • 1/2 teaspoon (scant) saffron threads
  • 3/4 cup fresh morel mushrooms
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup dry white wine
  • 2/3 cup vegetable broth
  • 1 1/3 cups whipping cream
  • 1/2 pound asparagus, trimmed, cut into thirds
  • 4 cups baby spinach leaves (about 3 ounces)
Directions:
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