INGREDIENTS
3/4 tsp
black pepper
8
brussels sprouts
2 tbsp
canola oil
2 1/2 cups
carrot
3 1/2 lb
chicken
4 cups
chicken stock
5 tbsp
flour
1 tbsp
fresh sage
1 tbsp
fresh thyme
5
garlic cloves
1 tsp
kosher salt
9 tbsp
nonfat buttermilk
1/2 cup
riesling
1 1/2 cups
self-rising flour
2
shallots
3 cups
shiitake mushroom caps
2 1/2 cups
turnip
6 tbsp
unsalted butter