| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 1 |
|
Carrot; weighing about 120g |
| 1/4 |
|
Celeriac; weighing about 90g |
|
|
Green banana; weighing about 200g |
| 2 |
md |
Sized celery stalks |
| 3 |
tb |
Olive oil |
| 3 |
tb |
Dry white wine |
| 125 |
ml |
Chicken stock |
| 2 |
tb |
Fresh coriander; chopped |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Peel the carrot, celeriac and potato. Trim the celery and courgette. Cut
all the vegetables into small, neat cubes. Heat 2tbsp oil in a frying pan
over a low heat and cook the carrot, celeriac and potato for 2 minutes,
stirring occasionally.
Stir in the wine and boil until reduced to a glaze. Stir in half the
chicken stock.
Add the celery and cook for 5 minutes, then stir in the courgette. Continue
cooking, gradually adding the remaining stock and stirring, until all the
vegetables are just tender and the essence has evaporated.
Stir in the remaining olive oil, and the coriander and season. Serve hot.
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