Fricassée of bologna and vegetables with home-style ketchup

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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.

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