Yield: 4 servings
|4 tablespoons||Butter; unsalted|
|2 \N||Onions; diced|
|3 \N||Leeks; split in half and|
|\N \N||; chopped|
|6 \N||Carrots; peeled and sliced|
|\N \N||; into 1/4 inch thick|
|\N \N||; rounds|
|1 large||Turnip; peeled and diced|
|\N \N||; (optional)|
|3 \N||Parsnips; peeled and cut into|
|\N \N||(3 to 4)|
|\N \N||; 1/4 inch rounds|
|4 fluid ounce||Maple syrup|
|8 fluid ounce||Chicken stock|
|\N \N||Salt and freshly ground pepper to taste|
|1 tablespoon||Cardamom seeds; crushed|
Heat 1 tablespoon of butter in a large frying pan until it begins to brown.
Add the onions and leeks and saute for 10 minutes until they begin to caramelise.
Remove from the heat and allow to cool. Combine the remaining ingredients except the butter in an ovenproof casserole dish, dot the top with the remaining butter cover with aluminium foil and bake for 45 minutes.
Uncover and continue to cook for another 15 minutes until well glazed.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.