Chunky Vegetable Fricassee

Chunky Vegetable Fricassee

Fresh-tasting chunks of vegetables in a cheese custard, topped with nuts and crushed bread sticks, make a simple but filling vegetarian brunch recipe. Accompany with tagliatelle or a warmed baguette.

Quick look

  • prep 10 min    cook 18 min
  • serves 4


  • 1 20 oz. bag ready-prepared fresh or frozen mixed vegetables
  • 4 ½ ounces mature Cheddar cheese, grated
  • ¾ cup half-fat crème fraîche
  • 2 eggs, beaten
  • 4 bread sticks, crushed
  • 2 tbsp chopped hazelnuts

    How to make it   28 minutes

  • 1

    Cook the vegetables Preheat the oven to 425°F. Add the vegetables to a pan of boiling water, bring back to the boil and cook for 3 minutes or until just tender (or use a steamer if you prefer). Drain.

  • 2

    Make the cheese sauce Reserve 2 tbsp of the cheese for the topping and stir the remainder into the crème fraîche. Mix in the eggs. Season to taste with plenty of ground black pepper. Mix in the cooked vegetables, then transfer to a warm, greased, shallow ovenproof dish.

  • 3

    Make the topping Mix the bread sticks with the reserved grated cheese and the chopped nuts, then scatter over the vegetables.

  • 4

    Bake and serve Bake on the top shelf of the oven for 12-15 minutes or until golden and slightly puffed.

  • • 412kcals • 21g protein • 26g fat of which 13.5g saturates • 23g carbohydrate

    Nutritional Information(per serving)

    • Calories: 412
    • Fat: 26 g
    • Saturated Fat: 13.5
    • Carbs: 23 g
    • Protein: 21 g

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