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Casserole Of Vegetables

Trusted.Chef's picture
Ingredients
  Carrots 6 Ounce, scraped and sliced (175 Gram)
  Onions 3 , skinned and sliced
  Celery stalks 2 , trimmed and chopped
Swede piece
  Chicken stock 1⁄2 Pint (300 Milliliter)
  Tomato paste 15 Milliliter (1 Level Tablespoon)
  Bouquet garni 1
  Salt To Taste
  Freshly ground pepper To Taste
  Frozen broad beans 6 Ounce (175 Gram)
  Frozen peas 6 Ounce (175 Gram)
  Cornflour 15 Milliliter (1 Level Tablespoon)
Directions

Lightly fry the fresh vegetables in the oil in the uncovered cooker for about 5 minutes.
Pour in the stock, add the tomato paste and bouquet garni; season well.
Put on the lid and bring to high (15 lb) pressure.
Cook for 3 minutes.
Then reduce pressure quickly and add frozen vegetables, broken up if they are not free flowing.
Put on the lid and bring back to high (15 lb) pressure.
Cook for 3 more minutes.
Reduce pressure quickly.
Remove the bouquet garni.
Blend the cornflour to a paste with a little cold water, then stir in a little of the hot liquid.
Add the mixture to the cooker and stir over the heat until the stewed vegetables have thickened and boiled.
Adjust seasoning.
Serve with sliced beef or lamb.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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