This week’s Food Matters Project recipe comes from Camilla at Culinary Adventures with Camilla. The original recipe of Wheat Berries with Braised Beef & Parsnips is a perfect dish for chilly fall evenings, but the cooking technique & ingredient list lends itself to endless interpretation: beef & red wine, pork & white wine + veggies & hearty grains…
We opted for apple chicken sausage in place of beef, replaced the wine & part of the stock with beer, swapped wheat berries for barley & tossed in some carrots & potatoes along with the parsnip that was called for.
For the full recipe, head on over to Culinary Adventures with Camilla & don’t forget to check out what other Food Matters Project members cooked up this week.
i bet the beer really made it even heartier, what a great use of it. for real, this looks fantastic.
We used a really bold brown ale & it did add a lot of great flavor!
Mmm, what a lovely, crisp photo! It looks so tasty!
Thank you! When the sun sets earlier, it definitely makes photos more challenging…
Love what you made!
Too funny! I used beer and barley, too. I love the idea of sausage. I’ll have to make this again with some wild boar sausage from my friend. Thanks for cooking!
The sausage was great, although next time I think I’d do a pork (or boar!) sausage over the chicken. The apple chicken sausage added just a little too much sweetness for my liking, but adding some sour cream to the top, like you did, helped that a bit. Great pick, Camilla!
I’ve made this on two occasions now. First time I made with a lighter beer, National Bohemian and only potatoes. Tasted wonderful. Second time I tried with Flying Dog Oyster Stout and added parsnips for about half of the potatoes…parsnips gave it a somewhat bitter taste and the stout made it a little heavy. Think I will stick with a lighter beer in the future and no parsnips. Thanks for sharing this recipe!
Glad you liked this, Meg! Interesting to see how the two beers compared!