Melt-in-the mouth meat and vegetables in a sealed casserole: Stage 1

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Prepare the accompanying vegetables and bacon

Peel and rinse 200 g turnip, dry and cut into chunks.

Do the same with 200 g carrot (here I am using delicious little carrots in different colours) and 200 g Jerusalem artichoke.

Peel 200 g mushrooms, rinse if necessary and cut into chumks (wood blewits here).

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