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Carrot Stew

It's colourful and healthy!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 15 min Cook: 30 min

Ingredients

Carrots 300g
Onion 1/2
Garlic 1 clove
Olive oil 2 tbsp
Tomato puree 1 tbsp
Sliced bread (cut off the crusts) 1
Milk 100ml
Salt & pepper 1 pinch each
Asparagus 4枚
Asparagus 8
White wine 4 tbsp

Method

1
Peel the carrot skins and slice into 7-8mm thick. Finely slice the onion and garlic.
2
Put the olive oil in a pan and fry the garlic on a low heat.
3
When you can smell the garlic, add the onions and stir until softened.
4
Add the carrots and stir for 7-8 minutes until soft.
5
Add 600ml hot water and the bread broken into pieces. Turn the heat up high.
6
Just before it boils, turn the heat down and add the tomato puree. Simmer for 10 minutes, stirring occasionally.
7
In the meantime, boil the asparagus to your favourite texture.
8
Put Step 6 into a blender for 10 seconds and return to the pan. Add the milk and adjust for seasoning with salt & pepper.
9
Remove the bones from the chicken thighs and sprinkle with salt & pepper. Fry in a frying pan, skin side down for 5 minutes. Turn over and pour over the white wine. Simmer for 3 minutes.
10
Put Step 8 into a deep dish and place the cooked chicken thighs and asparagus on top, it's ready to serve.

Tips & Note

●Ideally, you should cool Step 8 down first before you blend it. You can blend for about 10 seconds but it depends on your own blender.
●If you don't have asparagus, use green beans or French beans.

Carrot Stew

It's colourful and healthy!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 15 min

Cook: 30 min

Ingredients

Carrots 300g
Onion 1/2
Garlic 1 clove
Olive oil 2 tbsp
Tomato puree 1 tbsp
Sliced bread (cut off the crusts) 1
Milk 100ml
Salt & pepper 1 pinch each
Asparagus 4枚
Asparagus 8
White wine 4 tbsp
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Carrot Stew

Recipe ID :1312 Posted on 08 DEC 2015
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Serves 4

Prep 15min
Cook 30min
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printed 56

saved 2

It's colourful and healthy!

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Mizue
Recipe By
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Mizue
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Ingredients

Print Ingredients Email Ingredients
300g
1/2
1 clove
2 tbsp
1 tbsp
1
100ml
1 pinch each
4枚
8
4 tbsp

Method

Prep
15min
Cook
30min
1
Peel the carrot skins and slice into 7-8mm thick. Finely slice the onion and garlic.
2
Put the olive oil in a pan and fry the garlic on a low heat.
3
When you can smell the garlic, add the onions and stir until softened.
4
Add the carrots and stir for 7-8 minutes until soft.
5
Add 600ml hot water and the bread broken into pieces. Turn the heat up high.
6
Just before it boils, turn the heat down and add the tomato puree. Simmer for 10 minutes, stirring occasionally.
7
In the meantime, boil the asparagus to your favourite texture.
8
Put Step 6 into a blender for 10 seconds and return to the pan. Add the milk and adjust for seasoning with salt & pepper.
9
Remove the bones from the chicken thighs and sprinkle with salt & pepper. Fry in a frying pan, skin side down for 5 minutes. Turn over and pour over the white wine. Simmer for 3 minutes.
10
Put Step 8 into a deep dish and place the cooked chicken thighs and asparagus on top, it's ready to serve.

Tips & Note

●Ideally, you should cool Step 8 down first before you blend it. You can blend for about 10 seconds but it depends on your own blender.
●If you don't have asparagus, use green beans or French beans.

Category

Japan Britain

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