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Baked autumn vegetables in a warm chestnut broth recipe - BBC Food butter, white balsamic vinegar, chestnut, red onion, rapeseed oil, lemon thyme, horseradish, grape, parsnip, jerusalem artichoke, carrot, beetroot, garlic, celeriac, kale, salt, muscovado, molasses, sugar, milk Autumn vegetables are cooked in horseradish butter and served in a comforting chestnut broth, topped with crisp baked greens. To make the baked autumn vegetables, preheat the oven to 190C/170C Fan/Gas...
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| Trout Fillets with Jerusalem Artichoke Puree Recipe by admin | ifood.tv parsley, grape, jerusalem artichoke, trout, salt, white wine, lemon juice, milk 1. Cook the artichokes in boiling salted water for 15 minutes until tender. Drain. 2. Mash the artichokes to a puree with 1 -2 tablespoons lemon juice, 2-3 tablespoons skimmed milk and salt and peppe...
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