Forest gratin
Ingredients:
250 g of fresh parsnips
500 g celeriac
1-2 potatoes, medium
Milk
Butter (or ghee)
Salt and pepper
1 pinch of Espelette piment (or ground chilli)
½ teaspoon fenugreek
220 g turkey fillet (or chicken)
1 small onion or shallot
200 g fresh wood mushrooms (hedgehog mushroom for me)
1 teaspoon rice flour
Butter and olive oil
Salt and pepper
Preparation:
Peel the parsnips, potatoes and celery, cut into cubes and boil in a large saucepan of salted water. When they soften, in about 25 minutes, strain the water and mash the vegetables. Season with butter, all the spices and as much milk as needed to make a thick puree.
Chop the meat into small bites, mince the onion. Sauté them in 2-3 tablespoons of olive oil until the onion turns transparent and the meat white. Cook for about 5 minutes. Then, tip in the mushrooms (well rinsed). Reduce heat and simmer the dish about 20 minutes, seasoning it with salt and pepper some moment later. Finally, thicken the sauce with rice flour and flavor it with a tablespoon of ghee (or butter).
Prepare the crust by spreading half of the puree in a greased baking dish. Distribute the turkey stew with mushrooms over it. Then cover with the rest of the puree. Give a good grate of black pepper and bake at 200°C until the dish is nicely browned. Sprinkle with cheese, if you like, before baking.
Serve the forest gratin hot with a beautiful green salad.
