Observer Food Monthly Magazine, November 2010

  • Roast goose and celeriac puree

    Roast goose and celeriac puree (page 12)

    from Observer Food Monthly Magazine, November 2010 Observer Food Monthly Magazine, November 2010 by Pierre Koffmann

    • Categories: Main course; Christmas; French
    • Ingredients: whole goose; carrots; onions; bay leaves; thyme; red wine; chicken stock; salsify; celeriac; potatoes
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  • Published Nov 01 2010
  • Format Magazine
  • Page Count 82
  • Language English
  • Countries United Kingdom