Tender: v. 1: A Cook and His Vegetable Patch
A Pot Roast Pheasant with Celeriac Mash
Page 206
| Course Type: Main Courses
(1 review)
Recipe Review
friederike from Berlin,
We actually only made the celeriac mash to accompany the Coq au Vin, with flat beans as another side dish. It was very delicious, and a good choice as a side dish for a veryrustic poultry dish!
Served with Scallops with Ginger Sauce as a starter and Apple Pie with an Almond Crust and David Lebovitz' Vanilla Ice Cream as a dessert - an excellent menu for a sophisticated dinner!
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