2012年2月5日星期日

How to cook leek,carrots,sprouts, cabbage,potatoes,onions, beetroot,parsnip with bouillon cubes?

Beetroot soup

Ingredients

Serves 4





1 tbsp olive oil

1 onion, peeled and chopped

1 garlic clove, peeled and chopped

2 celery stalks, trimmed and sliced

1 large parsnip, trimmed, peeled and grated

6 small raw beetroot, trimmed, peeled and grated

1 wheat-free vegetable stock cube

1 tsp wheat-free vegetable bouillon powder

1 tbsp cider vinegar

1 sweet potato, peeled and diced

third of a cucumber, peeled and diced

2 tbsp finely chopped fresh dill

Method



Place the oil, onion, garlic and celery in a large saucepan with 3 tablespoons of water. Cook over a moderate to low heat, stirring frequently, for 3-4 minutes, until soft but not coloured. Add the parsnip, beetroot, stock cube and bouillon powder to the pan with 1.25 litres cold water. Bring to the boil, then lower the heat and simmer for 30 minutes.



Stir in the vinegar and sweet potato and continue to simmer for 10 minutes or until the vegetables are tender when pierced with a knife.



Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.
How to cook leek,carrots,sprouts, cabbage,potatoes,onions, beetroot,parsnip with bouillon cubes?
You you boil and simmer and then liquidise to make a soup or could leave the vegetables more chunky like a stew - use the Bouillon cubes as seasoning..
Reply:The most important thing is to add the cabbage and sprouts toward the end of the cooking because they cook quicker than the root vegetables and when overcooked they taste foul.



Also if you brown the root vegetables first it will give more flavour.
Reply:Mmmmmmm......sounds like it's going to taste good.
Reply:Steam them is best, then make a thick gravy in to it for a wonderful veg stew.

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