| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Starter | 4 | Servings | |
INGREDIENTS
| 2 | Leek, cut into 2cm rounds | |
| cooked | ||
| 8 | Cooked New Potatoes | |
| 8 | Jerusalem Artichokes or 1 | |
| Globe cooked | ||
| 100 | g | Oyster Mushrooms |
| 400 | Vegetable Stock or Water | |
| 160 | g | Butter |
| 4 | t | Whipping Cream |
| 8 | Sprigs Parsley | |
| Lemon Juice | ||
| Salt & Pepper |
INSTRUCTIONS
Pick the heads from the parsley making sure no stalks remain. Cook in boiling salted water and refresh in cold water. Cut potatoes and artichokes and leeks into 2cm size pieces and place in a pan with stock or water. Add the mushroom and cook. Add cream and stir in butter. Add parsley. Season with salt, pepper and lemon juice. Converted by MC_Buster. NOTES : Chef:Paul Heathcote Converted by MM_Buster v2.0l.
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