Braised Root Vegetables With Winter Savory
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | Celeriac root | |
| 3 | Carrots | |
| 4 | Leeks | |
| 12 | Shallots | |
| 2 | Parsnips | |
| 2 | oz | Beef dripping |
| 1 | T | Brown sugar |
| 6 | Sprigs winter savory | |
| 10 | Vegetable stock | |
| 1 | t | Salt |
INSTRUCTIONS
Preheat oven to 200C/400F/gas 6. Wash and peel all vegetables. Cut them into attractive shapes, giving a variety of shapes and colours. Heat the dripping in a large frying pan. Fry the vegetables briskly on all sides, shaking pan and stirring vegetables. Sprinkle brown sugar over vegetables and allow to caramelise slightly. Add stock, salt and winter savory to pan and bring to the boil. Pour into an ovenproof dish. Pot roast in preheated oven for about 20 minutes until vegetables are cooked and have taken on a golden colour. Serve vegetables in cooking liquor in baking dish, sprinkled with a few chopped chives or a tablespoon of chopped parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Religion: a mirage. Jesus: reality”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4695
Calories From Fat: 571
Total Fat: 63.9g
Cholesterol: 57.3mg
Sodium: 3500.6mg
Potassium: 19310.2mg
Carbohydrates: 981.5g
Fiber: 191.4g
Sugar: 438.3g
Protein: 132.8g