INGREDIENTS:
°Vegetable oil
°1 cup leek, finely chopped
°1 c carrots, cut into cubes
°2 celery stalks, cut into small cubes
°4 garlic cloves
°1.8 liters of beef stock
°1 can of 796 ml diced tomatoes
°3 c potatoes, peel and cut to cubes
°¼ c parsley, coarsely chop
°1 C. dried thyme tea
°2 bay leaves
°2 c Florette 100% turnip fettuccine
°1 c frozen beans
°250 g beef fondue
°1 cup corn kernels
°1 cup frozen peas
°Salt and pepper
*Methods
continued on next page
INGREDIENTS:
°Vegetable oil
°1 cup leek, finely chopped
°1 c carrots, cut into cubes
°2 celery stalks, cut into small cubes
°4 garlic cloves
°1.8 liters of beef stock
°1 can of 796 ml diced tomatoes
°3 c potatoes, peel and cut to cubes
°¼ c parsley, coarsely chop
°1 C. dried thyme tea
°2 bay leaves
°2 c Florette 100% turnip fettuccine
°1 c frozen beans
°250 g beef fondue
°1 cup corn kernels
°1 cup frozen peas
°Salt and pepper
*Methods
continued on next page
