x
Ingredients
- 10 ounces white pearl onions
- 4 medium leeks, cut into 1/2 inch thick slices (white and pale green parts only)
- 2 lbs boneless lamb shoulder, cut into 1 inch cubes
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 5 tablespoons all-purpose flour
- 3 1⁄2 tablespoons unsalted butter, softened
- 2 tablespoons chopped garlic
- 1⁄2 cup dry white wine
- 1 1⁄2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup water
- 2 teaspoons chopped fresh thyme
- 5 carrots, cut diagonally into 1/3 inch thick slices
- 2 medium turnips, peeled and cut into 1/2 inch pieces
- 2 lbs russet potatoes (baking)
- 1⁄2 cup heavy cream
- 1⁄2 cup milk
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- A wide 3-quart heavy flameproof casserole (about 2 inches deep; not glass);
- a potato ricer or a food mill fitted with medium disk
x
Nutrients
- Calories: 845.5
- Calories from Fat: 483 g
- Total Fat: 53.7 g
- Saturated Fat: 27.1 g
- Cholesterol: 172.1 mg
- Sodium: 1488.6 mg
- Total Carbohydrate: 55.8 g
- Dietary Fiber: 7.7 g
- Sugars: 10.1 g
- Protein: 32.9 g
Shepherd’s Pie
This delicious offering comes to you from Gourmet.
x
Ingredients
- vegetable oil cooking spray
- 1 lb red potatoes, unpeeled, scrubbed, cut into 1-inch pieces
- 1 lb celery root, peeled, cut into 1-inch pieces
- 1 lb rutabaga, peeled, cut into 1-inch pieces
- 1 lb carrot, peeled, cut into 1-inch pieces
- 1 lb parsnip, peeled, cut into 1-inch pieces
- 2 onions, cut into 1-inch pieces
- 2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
- 2 tablespoons chopped fresh rosemary
- 1⁄2 cup olive oil
- 10 cloves garlic, peeled
x
Nutrients
- Calories: 299.9
- Calories from Fat: 128 g
- Total Fat: 14.3 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 129.7 mg
- Total Carbohydrate: 41.6 g
- Dietary Fiber: 8.8 g
- Sugars: 12.3 g
- Protein: 4.7 g
Roasted Root Vegetables with Rosemary
This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time…
x
Ingredients
- 2 tablespoons vegetable oil
- 1 (4 lb) chicken, cut into 8 pieces
- 3 tablespoons butter
- 4 parsnips, peeled, sliced
- 3 large carrots, peeled, thinly sliced
- 3 medium leeks, halved lengthwise, sliced (white and pale green parts only)
- 1 lb baby new potato, thickly sliced
- 3 tablespoons all-purpose flour
- 3 cups canned chicken broth
- 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
- 1 bay leaf
- 1⁄4 cup whipping cream
x
Nutrients
- Calories: 1399.5
- Calories from Fat: 826 g
- Total Fat: 91.9 g
- Saturated Fat: 30 g
- Cholesterol: 385.4 mg
- Sodium: 1631.9 mg
- Total Carbohydrate: 41.8 g
- Dietary Fiber: 5.5 g
- Sugars: 6.8 g
- Protein: 98 g
Chicken and Mixed Vegetable Stew
Stew is always a great supper because it is like a one dish meal. This recipe come from Bon Appétit from…
