I made this recipe by accident… as I usually do. It is an intensely indulgent dish which I tried to tone down from its original chicken in creamy mushroom (pictured below), by simply cutting out the meat. I was just surprised at how tasty it turned out to be. You will need
3 large carrots
1 to 2 parsnips
half a swede or turnip
1 onion diced
5 cloves of garlic, whole
400g mushrooms (go wild if you like!)
A glass, roughly, 300ml dry white wine (optional)
450ml chicken or vegetable stock
A regular pot double cream (250ml)
1. Chop the root vegetables into large chunks and fry them in the butter. Do not toss them about too much. You want the sides to brown and caramelise nicely and evenly. This should take about 5 minutes per side. Remove from pan and set aside.
2. Now heat the remaining butter and sweat the onions until soft. Turn up the heat to maximum add the mushrooms and fry for about 3 minutes. Add the wine and allow to boil rapidly to reduce by about 2 thirds.
3. Pour in the chicken stock with the rosemary sprig and bring to a boil to reduce until thickened. Add the vegetables back to the pan when the liquid has reduced by about half.
4. Pour in the double cream, bring to boil then simmer. Check for seasoning then it is done within 5 minutes. Yummmmm.