Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat broiler.

Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice.

Chef's Note: You can clean and cut all vegetables and reserve in refrigerator, to be used when cooking fricassee.

IDEAS YOU'LL LOVE

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Creamy Veggie Dip

Recipe courtesy of Food Network Kitchen

Vegetable Tempura

Recipe courtesy of Sara Moulton

Vegetable Lasagna

Recipe courtesy of Juan Carlos Cruz

Roasted Root Vegetables

Vegetable Lasagna Casserole

Recipe courtesy of Food Network Kitchen

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking