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Rustic, as is, with red current jelly stirred in.
Or, remove ribs from Dutch oven, stir in red current jelly, and puree with hand blender for thicker sauce.
Or, for a more refined presentation, strain vegetables and sauce through a chinois strainer. Discard vegetables and reduce sauce on stovetop by 1/3 and whisk in red current jelly.
Season with Coco Fine Foods Wood Smoked Salt to taste and serve with potato puree, sweet potato mash or polenta.
*Apple jelly or a touch of brown sugar may be substituted if red current jelly isn't to hand.
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This is a snap to prepare and so very versatile. An all-around dinner party pleaser. Play around with different pesto, spices and cheeses. Goat cheese, arugula pesto and sun-dried tomatoes or perhaps watercress pesto and mascarpone.... the choices are endless.