Beef Stew with Red Wine Gravy Recipe | EatingWell beef chuck steak,    tomato paste,    beef stock,    olive oil,    pepper,    raisin,    parsnip,    jerusalem artichoke,    carrot,    onion,    tomato,    balsamic vinegar,    red wine vinegar,    salt,    seasoning,    bread,    red wine,    flour In this slow cooker main dish recipe, beef, parsnips, carrots, and artichokes simmer in a wine-beef broth. Tomatoes, raisins, and vinegar further flavor the one-dish meal. Instructions Checklist   Step...

Roast Lamb Shoulder Recipe With Roast Vegetables And Onion Sauce | olivemagazine butter,    lamb shoulder,    olive oil,    rosemary,    parsnip,    jerusalem artichoke,    carrot,    onion,    white wine vinegar,    sugar,    white wine,    milk,    flour Try our roast lamb shoulder recipe with roast root vegetables and homemade onion sauce. This roast lamb recipe is a great roast dinner idea STEP 1   Heat the oven to 220c/fan 200c/gas 7. On a board, st...

Roasted Vegetables Recipe with Ghee | olivemagazine butter,    turmeric,    ginger root,    coriander seed,    coriander,    cumin,    turnip,    parsnip,    jerusalem artichoke,    carrot,    shallot,    salt,    honey,    yogurt (plain) Try our ghee roasted vegetables recipe. Our easy ghee butter recipe is veggie and gluten free. The oven roasted vegetables are covered in spice and honey STEP 1   Put the butter in a heavy-bottomed pan...

Parsnip Potato Celeriac Carrot And Sunchoke Cheesy Bake Recipe butter,    evaporated milk,    savory,    sage,    pepper,    dried garlic,    potato,    parsnip,    jerusalem artichoke,    carrot,    celeriac,    salt,    parmesan cheese,    cream New take on potato bake Add all ingredients in baking dish.   Bake at 375 degrees F for an hour or until tender (depending on how large your veggies are).   Can save 1/4 c parmesan cheese on top for las...

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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