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Chicken hotpot with spiced chicken sausage, preserved lemon and creamed parsnip
Preparation info
- Difficulty
Medium
Appears in
Published 1999
Perfect in winter, this is a dish to warm your soul as well as your tastebuds. It can be prepared in one large pot and served from the centre of the table, in the best tradition of home-cooking.
Ingredients
1 18 50 g
Method
- Make the sauce as instructed and keep warm.
Preheat oven to . Cut 6 parsnips into thick batons about 5 cm in length and set aside. Cut remaining parsnips into rounds and place in a well-buttered ovenproof dish and top with a few knobs of butter. S180°C
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