Casserole Of Vegetables
|Carrots||6 Ounce, scraped and sliced (175 Gram)|
|Onions||3 , skinned and sliced|
|Celery stalks||2 , trimmed and chopped|
|Chicken stock||1⁄2 Pint (300 Milliliter)|
|Tomato paste||15 Milliliter (1 Level Tablespoon)|
|Freshly ground pepper||To Taste|
|Frozen broad beans||6 Ounce (175 Gram)|
|Frozen peas||6 Ounce (175 Gram)|
|Cornflour||15 Milliliter (1 Level Tablespoon)|
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.
Serve with sliced beef or lamb.