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Spring Vegetable Fricassee With Saffron Cream

1 fave
Nutrition per serving    (USDA % daily values)
CAL
546
FAT
110%
CHOL
54%
SOD
30%

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Ingredients for 4 servings

2 cups baby carrots (about 3 bunches) tops removed, scrubbed

1 cup fresh peas or frozen, thawed

1 tablespoon olive oil

1 small onion, thinly sliced

2 shallots, thinly sliced

1 leek, white part only, halved, thinly sliced

1/2 teaspoon (scant) saffron threads

3/4 cup fresh morel mushrooms

1 teaspoon chopped fresh thyme

1/2 cup dry white wine

2/3 cup vegetable broth

1 1/3 cups whipping cream

1/2 pound asparagus, trimmed, cut into thirds

4 cups baby spinach leaves (about 3 ounces)

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