| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Chefs, Christmas, Of, Twelve | 1 | Servings |
INGREDIENTS
| 1 | Orange, zest of | |
| 2 | Oranges, juice of | |
| 1 | t | Tomato puree |
| 5 | T | Olive oil |
| 1 1/2 | pt | Water |
| 1 | Bay leaf | |
| 1 | Sprig fresh thyme | |
| 1/4 | Clove garlic | |
| whisk the above ingredients | ||
| together to | ||
| make the stock | ||
| 2 | Turnips | |
| 2 | Carrots | |
| 1 | Fennel bulb | |
| 2 | Leeks | |
| 2 | Celery hearts | |
| 6 | oz | Fine green beans |
| 8 | New potatoes | |
| 1 | Onion | |
| 1 | lb | Baby spinach |
| 4 | Tomatoes, chopped |
INSTRUCTIONS
In a casserole pan, fry the onion in a little olive oil until golden brown. Add the orange stock, bring to the boil and gently salt. Add the diced vegetables and cook for 20 minutes over a low heat until they are tender but still firm. Add chopped tomatoes and then the spinach. Correct the seasoning and serve with garlic mayonnaise and crusty bread. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1650
Calories From Fat: 688
Total Fat: 78.5g
Cholesterol: 22.7mg
Sodium: 3278.5mg
Potassium: 6984mg
Carbohydrates: 235.3g
Fiber: 53g
Sugar: 133.1g
Protein: 40.6g