On stove, reducing liquid. |
Makes 4 serves. Easily doubled. Can be made ahead and reheated.
Serve with grills or roasts, or even by its self.
1 dessertspoon olive oil
Carrot, 3/4 cup diced into 1 cm cubes
Celery 3/4 cup diced into 1 cm cubes
1/2 red onion cubed
1 medium size clove of garlic, sliced
Tinned diced tomatoes, 300 gs. Italian best.
1 dessertspoon of seed mustard
1 heaped tea spoon of beef stock powder
1 teaspoon sugar.
Water
In medium size frying pan, add oil and cook carrot , celery, onion and garlic until some brown edges show on carrot. Stirring so that onion doesn't burn.
Add remaining ingredient and a little water .
Cover pan with lid and cook until carrot is cooked.
Remove lid and reduce liquid.
Add salt and pepper as required.
Notes
Could use small fennel bulb instead of celery
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