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Root vegetable confit

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Root vegetable confit

Ingredients

  • 2 carrots

  • 1 potato

  • 1 head of garlic

  • 1lb d'asperges parées

  • 1 rutabaga

  • 1 Jerusalem artichoke (depending on the season)

  • 2 yellow onion

  • 1 bunch of thyme

  • 1 bunch of parsley

  • 1lb powdered vegetable broth

  • 2 tsp. extra virgin olive oil

  • Salt and pepper corns to taste

Preparation

  1. 1. Peel all the vegetables, slice the onions and cut the garlic into thin rings.

  2. 2. Slice all remaining vegetables into thick rings and set aside.

  3. 3. Heat 2 tbsp. of olive oil in stew pot and sauté onions and garlic.

  4. 4. Add herbs and mix.

  5. 5. Add vegetables, salt, pepper corns, vegetables , stock and olive oil.

  6. 6. Cook at very low heat for approximately 30 minutes.

  7. 7. Drain vegetables and serve with meat, fish or rice.

  8. 8. Save remaining olive oil for cooking.

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