Leeks

Creamy snails fricassee with small vegetables

Name: Creamy snails fricassee with small vegetables
Prep time: 35 min
Cook time: 15 min
Yield: 6
Cuisine: Plats principaux
Ingredients: 30 ml (2 tablespoons) of butter; 1 small parsnip peeled and cut into brunoise; 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks; 1 large celery branch cut into brunoise; 1 medium carrot, well washed and cut into brunoise; 1 peeled and finely chopped garlic clove; 1 large Bay leaf; 2 cans of 24 to 36 snails well rinsed and dried; Ground salt and pepper; 250 ml (1 cup) of white wine; 375 ml (1 1/2 cup) of chicken broth; 250 ml (1 cup) of 35% cream; 15 ml (1 tablespoon) of fresh thyme leaves; 5 ml (1 teaspoon) of ground turmeric; 2.5 ml (1/2 teaspoon) of five-spice powder; A few pinches of Cayenne pepper; 10 ml (2 teaspoons) of cornstarch diluted in water; 6 small countryside slices of bread oven grilled

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Author: Les Cultures de chez nous

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Preparation 20

Baking 15

Portions 6

Freezing No

Budget

Ingredients Preparation

Ingredients

30 ml (2 tablespoons) of butter
1 small parsnip peeled and cut into brunoise
1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
1 large celery branch cut into brunoise
1 medium carrot, well washed and cut into brunoise
1 peeled and finely chopped garlic clove
1 large Bay leaf
2 cans of 24 to 36 snails well rinsed and dried
Ground salt and pepper
250 ml (1 cup) of white wine
375 ml (1 1/2 cup) of chicken broth
250 ml (1 cup) of 35% cream
15 ml (1 tablespoon) of fresh thyme leaves
5 ml (1 teaspoon) of ground turmeric
2.5 ml (1/2 teaspoon) of five-spice powder
A few pinches of Cayenne pepper
10 ml (2 teaspoons) of cornstarch diluted in water
6 small countryside slices of bread oven grilled

Preparation

Side-by-side mode

In a large pan, boil butter at medium-high heat. Add five vegetables and Bay leaf, then brown 5 minutes while stirring. Add well-dried snails. Cook for 2 more minutes. Add salt and pepper up to taste. Deglaze with white wine. Reduce by half and pour the chicken into the broth. Bring to a boil and lower the stove to medium heat. Reduce by half.
Add cream, thyme leaves, turmeric and five-spice powder. Spread with a few pinches of Cayenne pepper.
Mix, then lower the heat to medium-low. Simmer until the preparation reduces. Add diluted cornstarch and continue cooking until the preparation is well-taken. Lightly cover the back of a spoon.
Remove the pan from heat, and then rectify seasonings if needed. Cover and set aside. Cut the warm bread in two and remove a bit of crumb. Set half of the bread at the center of six medium-sized plates then cover with creamy snails fricassee. Partly cover each portion with other half of bread and serve right away.
If you cook this recipe beforehand, cover it well in the refrigerator and warm it with the bread at the last minute.
This creamy fricassee can be prepared up to 24 hours beforehand.