This is a great way to create something very special using "plain old winter vegetables". This is a decadent recipe but sometime you just have to "splurge" on yourself.
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| Bosc Pears |
Serves 4-6
HERB CREAM
2 cups dry white wine (or apple juice)
2tbsp fresh thyme
2tbsp fresh parsley
2tbsp minced rosemary
1/2 cup minced shallots or 4 scallions minced
4 cloves garlic smashed and minced
2 bay leaves
2 cups heavy cream (double cream)
sea salt and ground black pepper to taste
prepare this the day before
Bring the wine, herbs and shallots to a boil and simmer until half has evaporated, about 15 mins.
Gradually add the cream, stirring until it thickens, do not allow the cream to boil, but cook until it coats the back of a wooden spoon.
Remove from heat and strain through a wire strainer, season to taste with salt and pepper and pour into a bowl cover tightly and allow to cool then chill over night.
WINTER VEGETABLES
2tbsp oil
2 tbsp unsalted butter
1 cup peeled and 1/2 inch cubes butternut or acorn squash
4-6 medium carrots peeled and thinly sliced carrots or cut into matchsticks
4 medium parsnips peeled and cut as for carrots
1 firm bosc pear, peeled and cored and cut into small dice
1 tbsp fresh sage minced
the white and pale green parts of 1 well washed leek minced into 1/4 inch dice
sea salt and ground black pepper to taste
1/4 tsp grated nutmeg or mace
1 pound uncooked pasta
in a large heavy bottomed pan, heat the oil & butter & saute the squash for 5 mins.
Add the carrots & parsnips & cook until the squash is tender, approx. 10 mins.
Remove from pan, and transfer to a boil with a slotted spoon.
heat the oil & pan drippings and saute the leek and pear, until golden.
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Add the cream sauce and simmer, then the cooked squash mix, stir in the sage and simmer very low, while the pasta cooks.
Drain the pasta and return to the pan and pour over the vegetables and cream sauce, mix well and serve immediately, onto warmed plates, may sprinkle with extra herbs of choice.
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