Winter stew drenched in wine
Ragout and stew
This winter stew is thick, rich and fragrant with bay leaves and brandy. I’ve added turnips which lend an earthy, subtly sweet quality and the crunchy garlic croutons add a savory element. The long cooking process allows the sauce to thicken and the turnips and onions to melt into the stew. Don’t be afraid to ignite the brandy (use a long kitchen match) – it’s kind of fun and I have not set my kitchen on fire once (so far...).
Share:
0
24
0
Comments