Fall Fruits And Vegetables

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup sour cherry nectar

1/4 sour cherry vinegar

5 strips lime zest, sliced with a vegetable peeler

juice 1 lime

1 1/2 cups chicken stock

10 juniper berries

30 black peppercorns

30 coriander seeds

7 tablespoons olive oil

4 small white turnips, green tops trimmed to 1 inch, outer 2 layers peeled off, and halved

2 small purple artichokes, trimmed and halved

4 medium carrots, peeled and cut on the diagonal into 3 inch pieces

4 small porcini mushrooms, trimmed and wiped clean

4 medium fennel bulbs, trimmed, outer layer peeled off, cored and quartered lengthwise; one quarter coarsely chopped and reserved

4 spring onions (white part only), outer layer peeled off

About 4 cups chicken stock

8 chestnuts

4 crisp Savoy cabbage leaves, ribs discarded, sliced into triangles

1 tablespoon chicken jus or rich chicken or veal pan dripping

1 dried fennel branch or 1/4 teaspoon fennel seed

6 tablespoons unsalted butter

3/4 pound seedless green grapes

Fine sea salt and freshly ground black pepper

1 medium Granny Smith apple, peeled quartered, cored, and sliced paper-thin

1/4 pound girolle mushrooms, trimmed an cleaned, very thinly sliced

4 teaspoons rich, fruity extra-virgin olive oil

Juice of 1/2 lemon

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