Name: Blanquette of Chicory, Turnips and Shallots with Honey and Mustard
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 6 large chicory; Salt and black pepper; Juice of ½ a lemon; 8 juniper berries, crushed roughly; 300ml (½ pint) double cream; 5 teaspoons coarse grain mustard; 1 tablespoon honey; 450ml (¾ pint) milk; 3 tablespoons olive oil; 25g (1oz) butter; Generous handful of fresh dill, chopped roughly; 500g (1lb) baby turnips, trimmed; 2 egg yolks; 375g (12oz) shallots, peeled; 2 rounded tablespoons plain flour

Preparation info

Serves
6

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

This lovely creamy casserole has a tantalizing fusion of flavours; sweet, peppery and slightly bitter all at once.

Ingredients

6 large chicory
25g (1oz) butter
3

Europe
United Kingdom
Vegetarian

Method

Set the oven to preheat at Gas Mark 3/160°C/325°F. Cut just the very bottom off the whole chicory. Gently melt the butter with the olive oil in a large flameproof casserole on top of the stove. Remove the casserole from the heat and add the turnips, shallots and chicory. Stir with a wo

Become a Premium Member to access this recipe

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Blanquette of Chicory, Turnips and Shallots with Honey and Mustard

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of