Georges Gotrand's Sweet Roots with Golden Sultanas and Sauternes
These wine-spiked caramelised roots have myriad applications, from tapas - stuffed into samosas little filo parcels or rolled and sliced tortillas - to a delicious bed for any spicy duck recipe.
Served in ramekins, this quantity makes four to six 'side' portions, and fillings for 16-20 canapés, depending on how you use them.
Warm up 150ml Sauternes and plump up a handful of seedless sultanas or raisins in it.
Peel a dozen pickling onions, and peel, trim and dice into 1.5cm cubes any combination you like of baby carrots, turnips and even celeriac. You'll need about 500g in total of prepared vegetables.
Put them into a shallow pan with a little water, a generous knob of butter, two tablespoon of sugar, a few sprigs of thyme and a bayleaf. Cover with buttered parchment and simmer very gently until the vegetables are just tender - about 25 minutes. Remove the parchment.
Turn up the heat now to caramelise the vegetables. Once they are nicely browned, deglaze the pan with 50ml white wine vinegar and when it's boiled off, lift the raisins from their wine (reserve it) with a slotted spoon and add to the vegetables.
Season lightly with salt and a teaspoon of green peppercorns. Stir well, fish out the herbs, transfer to a bowl and keep warm.
Now pour the reserved wine into the pan along with the juice of half a lemon. Bring to the boil and reduce by a third of its volume.
Thicken with a little butter until you have a glossy sauce. Pour over the vegetables and leave them to absorb it. Serve at room temperature as a canapé, or reheat briefly to serve as a vegetable side or main course.
> Serve with a glass of Sauternes or Barsac.
Janet Wynne Evans