Fricassée of bologna and vegetables with home-style ketchup

A hearty, comforting stew, full of protein and seasonal vegetables, enhanced with a delicious homemade ketchup.

25 min
10 min
4 serving(s)


  • 400 g Lafleur Bologna
  • 400 g (2 cups) of new potatoes, diced
  • 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


  1. 1.

    Cook potatoes in salted boiling water for 15 to 20 minutes.

  2. 2.

    Cook asparagus in boiling water for 3 to 5 minutes and chill in ice water to stop cooking.

  3. 3.

    Cut bologna and peppers into cubes the same size as potato pieces.

  4. 4.

    Melt butter in a large pan, add olive oil and heat together.

  5. 5.

    Sauté potatoes until golden.

  6. 6.

    Add bologna and peppers and cook until they start to brown. Add chopped chives and salt and pepper to taste.

  7. 7.

    Reheat asparagus, place on top of fricassée, and serve with fruit ketchup.

Products related to this article

Other recipes you might be interested in


Vegetable and pork and cheddar sausage casserole

The flavour/fuss ratio of this casserole is nothing short of impressive.

Read more

Quesadillas with Ham and Vegetables

The perfect combination of a Mexican favourite and good old-fashioned homegrown ham.

Read more

Become a collaborator

Are you the kind of person who brings people together? Do you have stories to tell, photos to show off and recipes to share? Why not join the Lafleur team and write articles for our web site!

See the selection criterias

Never miss a trick

Keep on top of the latest news! Flyers promotions, gatherings, new products... if you’re the type who brings people together, our newsletter is for you!

Lafleur, proud partner

Zoo Granby LaRonde Festival western de St-Tite Parc Jean-Drapeau BMR Ski Saint-Bruno