- Cast Iron Skillet (for sautéing vegetables and browning ingredients)
- Stainless Steel Chef's Knife (for chopping vegetables uniformly)
- Nonstick Skillet (suitable for making saffron cream)
- High-Speed Blender (for creating smooth mixtures or pureeing soft vegetables)
- Mandoline Slicer (for precise and consistent slicing of spring vegetables)
- Digital Kitchen Scale (for accurate ingredient measurements, particularly important for delicate items like saffron)
- Stainless Steel Soup Ladle (useful for serving the dish)
- Canning Jar Set (multi-piece set for storing leftovers or preserving the fricassee)
- Stainless Steel Serving Platter (for presenting the dish beautifully)
- Digital Timer or Kitchen Clock (ensures precise cooking times)
- High Heat Cookware (essential for sautéing vegetables quickly and achieving caramelization).
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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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