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Baked autumn vegetables in a warm chestnut broth
Fruit and vegetables
2
garlic
cloves, finely chopped
2.5cm/1in fresh
horseradish
, finely grated
1
carrot
, cleaned and roughly chopped
1
parsnip
, roughly chopped
¼
celeriac
, peeled and roughly chopped
1
red onion
, roughly chopped
2 extra-large
Jerusalem artichokes
, washed and roughly chopped
2 baby
beetroots
, washed, topped and tailed and roughly chopped
¼ red kuri
squash
, seeds removed, roughly chopped
50g/1¾oz
kale
, roughly chopped
24 red
grapes
, halved
8 sprigs
lemon
thyme, leaves picked
Cooking ingredients
pinch fine
sea salt
pinch unrefined
caster sugar
1 tbsp extra virgin
rapeseed oil
pinch fine
sea salt
pinch unrefined
caster sugar
180g/6oz cooked
chestnuts
(either tinned or vacuum-packed)
10g/⅓oz muscovado
sugar
10g/⅓oz
molasses
5g/⅛oz fine
sea salt
1 tbsp white
balsamic vinegar
4 tbsp smoked
rapeseed oil
Dairy, eggs and chilled
200g/7oz salted
butter
400g/14oz full-fat
milk
25g/1oz unsalted
butter
Other
50g/1¾oz spigarello, roughly chopped
Back to recipe
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