| 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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