Summer is officially here. But before you grab your picnic blankets and sun cream make room for one last fall inspired comfort dish.
Carrots x sugar x vinegar x miso paste.
Processed porcini x walnuts x rosemary x olive oil inserted in the chicken. This was an expensive chicken, very deserving of a stuffing.
Peel and cubs parsnips and potatoes and onions and boil with bay leaves and bouillon.
Puree parsnips and potatoes and onions; keep warm in oven. Top with parmesan.
Braise carrots in oven proof stove pan in marinade and then strain and roast carrots on baking sheet.
Start chicken skin side down on stove turn when skin has gone brown, put in oven and finish in broiler.
Continue with summer.
