INGREDIENTS
1
onion
2
parsnips
1/2
a butternut squash
1 handful
jerusalem artichokes optional
3 sprigs
sage
1 serving
olive oil
1 knob
butter
4
carrots
800 gs
beef skirt
1 serving
flour
500 gs
potatoes
2 tbsp
tomato purée
1/2
a bottle of red wine
285 mls
vegetable stock
1
lemon
3 sprigs
rosemary
1 clove
garlic