White Veal Stock (Fond Blanc De Veau)
White Veal Stock (Fond Blanc De Veau) might be a good recipe to expand your side dish recipe box. This
Parsnip roast wreath with marsala gravy
Ingredients
- 2tbsp olive oil, plus extra for the tin
- 250g walnuts
- 2tbsp plain flour
- 4 garlic cloves
- 750g parsnips, peeled and roughly chopped
- 200g carrots, roughly chopped
- 30g unsalted butter
- 300g chestnut mushrooms, roughly chopped
- 2 large onions, finely chopped
- 250ml vegetable stock, made with 1 stock cube
- small bunch of thyme, leaves picked, stems discarded
- ½tsp ground nutmeg
- 1tsp ground mace
- 1tsp white miso
- 200g stale sourdough, torn into chunks
- 200g cooked chestnuts
- 3 eggs, beaten
- 1 lemon, zested
- 1tbsp olive oil
- 50g unsalted butter
- 2 onions, thinly sliced
- 2 garlic cloves, bashed
- 25g plain flour
- 200ml marsala
- 1tsp white miso
- 500ml vegetable stock
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