oRed Wine Risotto with Roquefort Radicchio and Walnuts
Recipe From What's For Lunch, Honey?
375g kohlrabi, peeled and sliced
375g turnips, peeled and sliced
280 ml crème fraiche
100ml white wine
1 tablespoon whole seed Dijon mustard
handful of bacon bits (optional), fried till crisp
Sea salt and fresh cracked pepper
- Pre-heat oven to 200 degrees C.
- Place crème fraiche and white wine in a large pan and gently simmer for 2-4 minutes. Season with sea salt and cracked pepper, then add the mustard.
- Add the vegetable slices and cook for approx. 5 minutes. If using add some of the bacon and stir to incorporate, leaving some for the top.
- Transfer the vegetable mix into a gratin dish and bake for 20-30 minutes until golden and bubbling.
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