Braised root vegetable and mushroom stew with horseradish yogurt and herb gremolata from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 338) by Sarah Grueneberg and Kate Heddings

  • turnips
  • lemons
  • Show all ingredients...
  • Serves : 4-8

  • EYB Comments

    Can substitute whiskey for brandy, prepared horseradish for horseradish root, and Greek yogurt for plain yogurt. See recipe for dry red wine suggestions. Can use the book's "Charred onion vegetable stock". See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soft polenta with crème fraîche and Parm; Maria Nava's lemon olive oil risotto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whiskey for brandy, prepared horseradish for horseradish root, and Greek yogurt for plain yogurt. See recipe for dry red wine suggestions. Can use the book's "Charred onion vegetable stock". See recipe for variations.

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