Ingredients

Steps

• Chop onions and soften them in a casserole dish with butter.
• Crush rosemary, salt, and juniper berries in a mortar and add to the onions.
• Add chunks of carrot, swede, and parsnip to the dish.
• Stir in Marsala wine and flour to thicken the mixture.
• Add chestnuts, bay leaves, and stock, then season and simmer for 15 minutes.
• Add chestnut mushrooms and porcini mushrooms to the pot.
• Stir in mustard and redcurrant jelly and simmer for another 20 minutes.
• Serve with fresh pomegranate seeds scattered over each plate.