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4 servings
suggest servings
| 2 | each | onions | peeled and chopped |
| 2 | each | carrots | peeled and chopped |
| 3 | tablespoons | olive oil | |
| 1 | head | celery | large head |
| 2 | each | potatoes | unpeeled, scrubbed and diced |
| 2 1/2 | pints | water | (or duck stock, chicken stock) |
| 1 | x | sea salt | |
| 1 | x | black peppercorns | |
| 1 | x | parsley leaves | fresh, chopped |
Soften the onions and carrots in the olive oil in a heavy, covered pan. Wash and scrape the celery sticks, split the main part of each one vertically and cut it into 2.5 cm (1 in) lengths. Stir the celery into the pan and leave it to steam-cook for 20-30 minutes over a low heat to bring out the flavour. Add the washed and diced potatoes, cover with the water, season with a little salt and a few black peppercorns, bring to the boil and simmer for 20 minutes. Add the chopped parsley and liquidize.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Total Carbohydrate 25.0g | 8% |
| Dietary Fiber 3.0g | 13% |
| Sugars 4.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 103% | Vitamin C | 20% | |
| Calcium | 3% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I am not a winter person. But I must admit, there's nothing like a hearty winter meal followed by a good brandy or...
This is a fabulous recipe ! I ignored it for several years, because I came from the background that you should never make a pie crust unless all of your ingredients were ice cold...Crisco recommends making this at room temperature, and Lo and Behold... The flakiest pie crust I have EVER made!
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