Page 146 - YC Cooking School

2 sticks celery
1 bulb garlic

5 cloves of garlic
2 bay leaves
100g baby turnips, peeled
100g new potatoes, peeled
100g shallots, peeled
100g baby leeks, washed
100g baby carrots

For the herb crust

150g fresh breadcrumbs
3 Tbsp (45ml) olive oil
10g rosemary, chopped
10g parsley, chopped
10g chives, chopped
Salt and freshly ground pepper

For the mustard sauce

50g streaky bacon
Olive oil
1 onion, peeled
2 cloves of garlic, crushed
25ml red wine vinegar
50ml white wine
1 cup (250ml) beef or chicken stock
2 cups (500ml) cream
Salt and freshly ground pepper
50g Dijon mustard

Tools

Large saucepan

Kitchen spoons
Roasting pan
Large pot
Knife
Chopping board
Strainer or sieve
Saucepan
Mixing bowls

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