| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food networ, Food6 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Butter; unsalted |
| 2 |
|
Onions; diced |
| 3 |
|
Leeks; split in half and |
|
|
; chopped |
| 6 |
|
Carrots; peeled and sliced |
|
|
; into 1/4 inch thick |
|
|
; rounds |
| 1 |
lg |
Turnip; peeled and diced |
|
|
; (optional) |
| 3 |
|
Parsnips; peeled and cut into |
|
|
(3 to 4) |
|
|
; 1/4 inch rounds |
| 4 |
fl |
Maple syrup |
| 8 |
fl |
Chicken stock |
|
|
Salt and freshly ground pepper to taste |
| 1 |
tb |
Cardamom seeds; crushed |
INSTRUCTIONS
Heat 1 tablespoon of butter in a large frying pan until it begins to brown.
Add the onions and leeks and saute for 10 minutes until they begin to
caramelise.
Remove from the heat and allow to cool. Combine the remaining ingredients
except the butter in an ovenproof casserole dish, dot the top with the
remaining butter cover with aluminium foil and bake for 45 minutes.
Uncover and continue to cook for another 15 minutes until well glazed.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”