In Season, Sides, Vegetarian

Autumn Vegetable Fricassee

Cooking method:

Ninja Foodi MAX Multi-Cooker OP500
  • Prep Time: 20 mins
  • Total time: 1h 10 mins
  • Skill Easy
  • Serves 6 people

Autumn Vegetable Fricassee


  • 50g gingerbread, cut into 1cm cubes
  • 15g butter
  • 25 peeled baby onions or small white onions
  • 250ml water
  • 3 sprigs of fresh thyme + 1 bay leaf
  • 15g + 10g + 60g butter
  • 1 tbsp sugar
  • 300g fennel cut into fine julienne + a few green leaves to decorate
  • 4 shallots, peeled and finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 400g plain pre-cooked chestnuts
  • 250ml chicken stock
  • 1 bouquet garni wrapped in a leek leaf (thyme, bay leaf, parsley stalk)
  • 50g walnuts

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Turn on your Foodi and select SEAR / SAUTE, set the temperature to HI and start.

  • Step 2

    Immediately melt 15g of butter in the pot and add the diced gingerbread to it.

  • Step 3

    Cook for 2 minutes and stir so that the gingerbread is completely soaked in the butter.

  • Step 4

    Then place the diced gingerbread in the Cook & Crisp basket and select AIR CRISP. Set the temperature to 200°C and the time to 7 minutes. Then start cooking.

  • Step 5

    When the time is up, pour the gingerbread croutons onto a baking sheet to cool and harden.

  • Step 6

    Meanwhile, add the water to the pot, along with the sprigs of thyme and bay leaf. Inside the pot, insert the reversible rack in the low position and place your onions there.

  • Step 7

    Close with the pressure lid in the SEAL position, select PRESSURE, set the temperature to LOW and the time to 1 minute.

  • Step 8

    When pressure cooking is complete, quickly release the pressure by moving the pressure relief valve to the VENT position. Carefully remove the cover when the appliance has finished releasing the pressure and remove the water and aromatic herbs from the bowl.

  • Step 9

    Brown the cooked onions with 15g of butter and the sugar. Select SEAR / SAUTE – Temperature MED / HI and leave to caramelize for 8 minutes.

  • Step 10

    Then add the shallots and the fennel julienne with 10g of butter and continue cooking for 12 minutes, stirring occasionally.

  • Step 11

    Put the preparation aside in a bowl and brown the chestnuts in 60g of butter. Stay on SEAR / SAUTE and MED / HI temperature. Brown them for 10 minutes then add the stock and the bouquet garni.

  • Step 12

    Select the ROAST function, set the temperature to 200°C and the time to 10 minutes. Stir halfway through cooking.

  • Step 13

    At the end of the 10 minutes, add the preparation set aside and stir gently. Check the seasoning and serve the fricassee of fall vegetables on a serving platter decorated with fennel leaves, diced gingerbread and walnuts.