| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ready stead, Emp | 2 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| Knob of butter | ||
| 1 | Onion; roughly chopped | |
| 50 | ml | White wine |
| 1 | lg | Potato |
| Leaves from 1 sprig rosemary | ||
| 1 | Handful fresh sage leaves | |
| 1 | Apple; peeled and cubed | |
| 100 | ml | Double cream |
INSTRUCTIONS
1 Heat the olive oil and butter in a large frying pan. Sweat the onion for a few minutes, being careful not to brown it. 2 Add the white wine, potato cubes, rosemary and sage leaves. (You can also add the juices from the pheasant pan.) 3 Add a slosh of boiling water and cover. Allow to simmer for 5-6 minutes. Add the cubed apple near the end of cooking, so it will not be overcooked. Stir in the double cream and season. Converted by MC_Buster. Per serving: 186 Calories (kcal); 7g Total Fat; (36% calories from fat); 2g Protein; 26g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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