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Ingredients
- 5 c. chicken broth
- 2 med onion, minced
- 3 x carrot, minced
- 2 stk celery, minced parsley, stems, plus, extra, for garnish
- 1 x turnip, peeled, and, minced
- 1/4 c. butter
- 1 x Bay Leaf
- 1/2 tsp thyme
- 2 c. amber ale
- 36 x escargots freshly grnd pepper fresh rosemary, as garnish sage, leaves, as garnish
Directions
- Make chicken broth and set aside. In a large pot cook together onions, carrots, celery, parsley stems, and turnip. You will need approximately 4 c. of water. Add in 1 Tbsp. of butter, the bay leaf, and 1/2 tsp. of thyme to the water. Cover and let simmer for 10 to 15 min, stirring occasionally.
- In a casserole dish, combine the vegetable mix with the chicken broth. Add in salt and pepper, to taste, and the ale. Let simmer for 4 min, add in escargots, bring mix to a boil for 1 minute, and remove from heat. Arrange escargot (6 per person) on individual plates, add in vegetables and broth. At the last minute, add in freshly grnd pepper and place sprigs of rosemary, sage, and parsley as garnish on each plate.
- Belgium is a beer lover's paradise. With microbreweries everywhere, we found this quaint little two-man operation making the most unique ales. Caracole Brewery was a local favorite around Namur Belgium and a local chef used it in making superb escargot. Kevin Brauch The Thirsty Traveler
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 106 | 62% |
| Total Fat 12.1g | 15% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 610mg | 25% |
| Potassium 542mg | 15% |
| Total Carbs 12.66g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 5.3g | 4% |
| Protein 4.43g | 7% |
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