Stove-Top Vegetable Fricassee with Tarragon Cream

Ingredients

• 2 bunches asparagus ends trimmed cut into 3-inch pieces
• 1 cup baby carrots 
• 2 cups rice cooked
• 2 cups dandelion greens 
• 1.5 cups milk fat free
• 2 tablespoons tarragon fresh chopped
• 4 servings salt and ground pepper black
• 2 teaspoons olive oil 
• 1 cup onion sliced
• 2 tablespoons parmesan grated
• 2  bell peppers green red seeded sliced
• 0.5 cup cup heavy whipping cream light sour
• 0.5 cup vermouth dry white

Equipment

• frying pan
• oven
• broiler

Directions

1. Preheat broiler.
2. Heat oil in large high-sided, oven-proof skillet over medium heat
3. Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes.
4. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes.
5. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper.
6. Sprinkle Parmesan cheese over the top.
7. Place pan under broiler and broil until golden brown.
8. Serve mixture over rice.
9. Chef's Note: You can clean and cut all vegetables and reserve in refrigerator, to be used when cooking fricassee.