Creamy snails fricassee with small vegetables
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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.
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