Goose and Turnips
Source of Recipe
Parade Magazine
Recipe Introduction
From City Tavern Cookbook
List of Ingredients
1 domestic goose (8 to 10 pounds), cut into 16 pieces
3 large white onions, sliced
9 slices lean bacon, chopped
3 garlic cloves, chopped
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
8 cups (2 quarts) chicken stock
1 cup dry white wine
2 bunches scallions, green and white parts chopped separately, greens reserved for garnish
1 bunch fresh parsley, chopped (about 6 tablespoons)
2 bay leaves
10 small turnips (about 2 pounds), peeled and quartered
Salt and freshly ground black pepper
Recipe
Trim all excess fat from the goose pieces.
In a small skillet, sauté the onions, bacon, and garlic in the butter and oil over medium heat about 3 minutes, until golden brown. Reserve.
In a large Dutch oven, cook the goose pieces on all sides in the oil over medium heat for 10 minutes, until brown. Sprinkle the flour over the goose and cook for 3 to 5 minutes more, until the juices are thickened.
Add cooked bacon mixture, chicken stock, wine, chopped scallion whites, parsley, and bay leaves. Bring to a boil over high heat.
Reduce the heat, cover, and simmer for 40 minutes.
Add the turnips and simmer, covered, about 20 minutes more, until the vegetables are fork-tender. Season with salt and pepper to taste. Remove and discard the bay leaves.
To serve, place the goose pieces in a large platter and arrange the turnip mixture around the goose. Garnish with the reserved chopped scallion greens.
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