| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Twelve, Chefs, Of, Christmas |
1 |
servings |
INGREDIENTS
| 1 |
|
Orange; zest of |
| 2 |
|
Oranges; juice of |
| 1 |
ts |
Tomato puree |
| 5 |
tb |
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
STOCK
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.
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