Fricassee of Veal with Fiddleheads
A creamy stew featuring fork-tender chunks of veal with onions, fresh chervil and fiddleheads—the furled fronds of a young fern.
2 tablespoons butter or vegetable oil, or a combination
1 1/2 pounds veal cubes
2 medium onions, chopped
1/2 cup dry white wine
1 tablespoon fresh chervil chopped or 1/4 teaspoon dried
Kosher or sea salt and freshly ground black pepper, to taste
1/3 cup chicken broth or veal broth
1/3 cup heavy cream
3 cups fresh fiddleheads or 1 (10-ounce) package frozen fiddleheads, thawed
- Heat the butter or oil in a Dutch oven and sauté the veal pieces lightly
for a few minutes. Add the onions and continue to sauté, stirring, until onion is softened.
- Pour in the wine and bring to a boil, add the chervil and 1/4 cup of broth. Season with salt and pepper. Simmer, covered, gently for about 50 minutes, or until the veal is tender. Check, and if more liquid is needed during the cooking, add a little more broth. When veal is tender, stir in the cream.
- Meanwhile, cook the fiddleheads in 1 quart of boiling salted water for 5 minutes, or until almost tender. Drain, fold gently into the veal, and simmer an additional 3 to 4 minutes. Taste and adjust the seasoning, if necessary.
Makes 6 servings.