Chicken hotpot with spiced chicken sausage, preserved lemon and creamed parsnip

Name: Chicken hotpot with spiced chicken sausage, preserved lemon and creamed parsnip
Ingredients: 6 Spiced Chicken Sausages; ¼ cup flat-leaf parsley; 1 x 2 kg free-range, corn-fed chicken; zest of 1 lemon; 2 teaspoons Ras el Hanout; ½ teaspoon freshly ground white pepper; 1 teaspoon sea salt; 2 litres Brown Chicken Stock; 50 ml thick (45%) cream; 1 quantity Spiced Lemon Sauce; 50 g unsalted butter; 18 parsnips, peeled

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

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 quantity Spiced Lemon Sauce
18 parsnips, peeled
50 g

Stew
Winter
Gluten-free

Method

Make the sauce as instructed and keep warm.
Preheat oven to 180°C. 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. S