Ingredients: 4 carrots 5 shallots 4 cloves garlic 2 sticks of celery 1 tbsp fresh rosemary 250g tomatoes 500ml vegetable stock (or more to cover the pot) 500g potatoes 3 fresh bay leaves 1 tsp Vegan Worcestershire sauce
Instructions:
Chop carrots and potatoes [into bitesize pieces]; finely slice/ dice shallots and celery.
Place a saucepan/ casserole dish [over a medium/ medium-low heat] and add a drizzle of oil. Once pan is hot, sauté the shallots [for 5 minutes (until they start to turn translucent)] before adding the minced garlic. Mix and sauté [for a couple of minutes].
Season, then stir in the celery and sweat it down a bit [around 7 minutes] before adding the rosemary sprigs (whole), bay leaves and carrots. Continue to stir occasionally and sweat down [for 5-10 minutes].
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