Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| Knob of butter | |
| 1 | Onion; roughly chopped |
| 50 millilitres | White wine |
| 1 large | Potato |
| Leaves from 1 sprig rosemary | |
| 1 | Handful fresh sage leaves |
| 1 | Apple; peeled and cubed |
| 100 millilitres | Double cream |
1 Heat the olive oil and butter in a large frying pan. Sweat the onion for a few minutes, being careful not to brown it.
2 Add the white wine, potato cubes, rosemary and sage leaves. (You can also add the juices from the pheasant pan.) 3 Add a slosh of boiling water and cover. Allow to simmer for 5-6 minutes.
Add the cubed apple near the end of cooking, so it will not be overcooked.
Stir in the double cream and season.
Converted by MC_Buster.
Per serving: 186 Calories (kcal); 7g Total Fat; (36% calories from fat); 2g Protein; 26g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 1 Vegetable; ½ Fruit; 1½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.