Ingredients:
8 ounces Turnips, peeled and cubed
8 ounces Rutabagas, peeled and cubed
3 carrots, peeles and chopped
1 potato, peeled and cubed
1 T olive oil, Bay Leaf & Thyme
1/2 cup dry white wine
2 onions, chopped,
2 cloves minced garlic
2 1/2 cups chicken (or vegetable) stock
1 T flour
3 T hvy cream with 1 T dijon mustard

Method:
As adapted from good old "Joy Of Cooking". Heat oil and herbs and onions in a large pot, until onions are browned. Add garlic, then deglaze with the white wine. Increase heat and add "roots", flour and salt. Then add stock, bring to a boil- reduce heat and simmer about 25 minutes. Mix cream and dijon together and stir into stew. Season with pepper and fresh thyme or parsely to garnish.

Search:
Browse all recipes