-
1
In a saucepan bring 6 cups of water to a boil. Add the bay leaf, cloves, pinch of salt, peppercorns, onion and chicken. Cook over a medium heat for 15 mins. Add the leek, celeriac and roughly chopped carrots and simmer for 30 mins, skimming off the foam occasionally. Remove the chicken and allow to cool. Pour the stock through a sieve into a clean saucepan.
-
2
Meanwhile, place the vinegar, 2 tbsp flour and 2 cups of water in a bowl. Wash the salsify under running water, then peel, quarter and plunge in the vinegar water. Bring a saucepan of salted water to a boil, add the salsify, cover and cook for 15 mins, until al dente.
-
3
Cook the rice in boiling salted water according to package instructions. Drain and keep warm. Heat the oil in a frying pan and saute the mushrooms for 4 mins, turning. Measure 1/2 cup of stock and pour into a saucepan and bring to a boil. Add the sliced carrots and cook for 8 mins.
-
4
Melt the butter in a separate saucepan. Add the flour and cook, stirring, for 2 mins. Add 2 cups of the stock and bring to a boil, stirring constantly. Simmer for 5 mins.
-
5
Remove the skin and bones from the chicken and cut into bite-sized pieces. Add to the sauce along with the salsify, mushrooms, carrots and peas and heat through. Stir in the cream. Stir the parsley into the rice. Serve the stew and rice garnished with parsley.
