Side dishe for 4

Spring Vegetable Fricassee

Name: Spring Vegetable Fricassee
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 150 g radishes halved or quartered; 150 g sugarsnap peas; 180 g asparagus woody ends trimmed and cut into batons; 180 g purple sprouting broccoli cut to a similar length as the asparagus; 1 L whole milk; 150 g instant polenta; 40 g parmesan or vegetarian italian-style hard cheese; 100 g butter; 2 large garlic cloves finely sliced; 2 tbsp capers; 1 lemon zested and juiced; small handful of soft herbs

$11.51for 445 minServes 4

Spring vegetables simmer briefly while creamy polenta cooks with milk, butter, Parmesan, lemon, capers, and herbs.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Radishes, 0.35 lb$1.99/lb typical	0.35 lb	$0.66Typical price
	Fresh peas and snap peas, 0.35 lb$3.49/lb typical	0.35 lb	$1.16Typical price
	Asparagus, 0.8 lb$3.49/lb typical	0.8 lb	$2.77Typical price
	Milk, 36 oz$0.04/oz typical	36 oz	$1.44Typical price
	Cornmeal, 5.25 oz$0.08/oz typical	5.25 oz	$0.42Typical price
	Parmesan, 1.5 oz$0.55/oz typical	1.5 oz	$0.78Typical price
	Butter, 3.5 oz$0.40/oz typical	3.5 oz	$1.41Typical price
	Garlic, 2$0.75 each typical	2	$1.50Typical price
	Capers, 0.75 oz$0.45/oz typical	0.75 oz	$0.28Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Mint, 0.25$1.99 each typical	0.25	$0.50Typical price
Total for the servings shown		$11.51

Swaps

Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

45 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

French Vegetarian Gluten-free Side dishes Spring

Typical price

$2.88 per serving$11.51 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

150 g radishes halved or quartered
150 g sugarsnap peas
180 g asparagus woody ends trimmed and cut into batons
180 g purple sprouting broccoli cut to a similar length as the asparagus
1 L whole milk
150 g instant polenta
40 g parmesan or vegetarian italian-style hard cheese
100 g butter
2 large garlic cloves finely sliced
2 tbsp capers
1 lemon zested and juiced
small handful of soft herbs

Steps

Bring the milk to a gentle simmer in a 3-quart saucepan, then whisk in the polenta and cook for 5 minutes until thick.
Stir 40 grams butter and the Parmesan into the polenta, then cover it over low heat.
Melt the remaining butter in a large skillet over medium heat and cook the garlic for 1 minute.
Add the radishes, asparagus, broccoli, and 2 tablespoons water, cover, and cook for 7 minutes until nearly tender.
Stir in the sugarsnap peas, capers, lemon zest, lemon juice, salt, and pepper, then cook uncovered for 4 minutes.
Spoon the vegetables over the polenta and scatter the soft herbs on top.