Donnerstag, 2. Dezember 2010

Vegan Hühnerfrikassee ( vegan chicken fricassee)

This is a dish, that's very common all over germany but I think it's supposed to have frensh originis. The omi-recipe is very easy: Cook a chicken, chop the meat, make a roux with the chickenstock and add the meat and some vegetables (canned peas, canned asparagus, canned mushrooms, carrots...).
But well, this is a vegan food blog, it's winter and I want to use fresh vegetables, that are in season right now.
The best thing about this is, that there's a vegetables, that's called the poor mans asparagus and it's in season:
Yeeesss, you're right it's black salsify. Salsify is one of the old german vegetables, that were quiet common in the past but that seams to disappear from the supermarkets. The roots are very long and thin.
It's easy to preapare. You just have to peal it, slice it and cook it. It's traditionally served with a roux and eaten with cooked potatoes just like most germans like their white asparagus the frugal way. If your're pealing it you should think about wearing rubber gloves because it has some juice in it that colours your hands in a rusty brown, which is quiet hard to get rid of. You should also quit transfere the pealed root into a pot with water or into a bowl with a bit of lemon juice because it oxidates very quickly.

Here's the recipe:

Vegan Hühnerfrikassee


one piece of vegan soy chicken, chopped ( I found this at the chinese supermarket. Frozen tofu or tempeh would be a great substitude.)

one big carrot, chopped

one small parsley root, pealed and chopped

1/4 of a medium celariac, pealed and chopped

1/2 leak, chopped

1 medium siced onion, chopped

1 big salsify root, pealed and sliced into bitesiced chunks

6-8 mushrooms, sliced into six parts

2 bayleaves

2 dried shitakes

aprox. 1/4 cup of very light soy sauce

1/3 cup of nooch

3 tbs of canola oil

1 tbs of sesame oil

1/3 cup of magarine

6-8 tbs of wheat flour

salt pepper and nutmeg to taste

1. Roast the chopped vegetables alon with the canola oil.

2. Add enough water to cover it. Throw in the bayleaves and shitakes. Boil for aprox. 15 minutes.

3. Add the vegan chicken or tofu or tempeh , the salsify the soysauce and nooch and cook until the salsify is tender.

4. Fry the mushrooms in a dry pan util golden brown and add them to the stock,

5. Drain the vegetables and fake chicken and save the broth. Remove the bayleaves and the shitakes.

6. Make a roux out of the flour and magarine and stir in the stock.

7. Add the solid parts and season with salt, pepper nutmeg and sesame oil.

8. Served with cooked rice. I prefer basmati but it's your own choice.


  1. This sounds delicious! I am on the lookout for salsify.

  2. If you can't find salsify, burdock root aka gobo or edoes could be a nice alternative.Burdock root ans salsify taste so close that one of our local japanese grocery stores sells salsify as an alternative to gobo even if salsify is quiet unknown in japan.

  3. Okay, that's not completly right black salsify and burdock seem to be relatives.