Preparation time:25 min
Cooking time: 10 min
Servings: 4
Fricassée of bologna and vegetables with home-style ketchup
This is a typical Québécois dish.
List of ingredients
- 400 g (2 cups) of new potatoes, diced
- 400 g Lafleur* Bologna
- 12 asparagus tips
- 1 green pepper
- 1 red pepper
- 65 mL (1/4 cup) of fresh chives, chopped
- 15 mL (1 tablespoon) of butter
- 30 mL (2 tablespoons) of olive oil
- Salt and pepper to taste
- 250 mL (1 cup) of home-style ketchup
*Note: Pick up a piece of Lafleur Bologna in the refrigerated section at your grocery store.
Preparation
- Cook potatoes in salted boiling water for 15 to 20 minutes.
- Cook asparagus in boiling water for 3 to 5 minutes and chill in ice water to stop cooking.
- Cut bologna and peppers into cubes the same size as potato pieces.
- Melt butter in a large pan, add olive oil and heat together.
- Sauté potatoes until golden.
- Add bologna and peppers and cook until they start to brown. Add chopped chives and salt and pepper to taste.
- Reheat asparagus, place on top of fricassée, and serve with fruit ketchup.
Tips from the chef
- Lafleur Bologna is also available at the deli counter in most grocery stories.