• 2servings
  • 75minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, E, P
MineralsCopper, Silicon, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 carrots, peeled and turned

  3. 3 peeled and turned Yukon Gold potatoes

  4. 1 salsify, peeled and cut into 2-inch strips

  5. 1 ripe pear (small), peeled, cored and cut in two

  6. 2 turnips, peeled and turned

  7. 1 porcini mushroom, sliced

  8. 1 pint mushroom stock (made from mushroom stems)

  9. 2 swiss chard leaves (large) with the stem and heart removed

  10. 8 peeled seedless grapes

Instructions Jump to Ingredients ↑

  1. In a copper or stainless steel saucepan , heat the olive oil . Add carrots, potatoes, salsify, pear, and turnips. Saute vegetables until golden brown. Add porcini mushrooms , cook 2 more minutes. Add mushroom stock and reduce until vegetables are tender. In the last two minutes, add swiss chard . When the sauce is reduced, season with salt and pepper. Put into bowls and garnish with peeled grapes.


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