Dec. 5th, 2009

levertovfan: (Default)
This is really hitting the spot at the start of this winter.

Olive oil
Chopped large onion or two small onions
One peeled celery root (AKA celeriac), thinly sliced and cut into pieces
One carrot, thinly sliced
3 large cloves garlic
Italian spices: I used oregano, marjoram, thyme, and basil
A few red pepper flakes
3 or 4 small jalapenos, sliced in half with 2/3rds of the seeds removed, cut into pieces
A veggie broth cube or veggie Better Than Bouillon
A can of kidney beans
A can of black beans
A scant cup tomato juice (although tomato sauce would also work, also a few tablespoons tomato paste and a bit more water)
[Other optional things I might add include potatoes, pre-cooked pasta, or radishes]

Heat up the olive oil. Saute the onions on low heat until they are mostly cooked, then add carrot, celery root, and garlic. Let saute for about seven minutes, periodically stirring. Add Italian spices and red pepper flakes. Saute for about two more minutes, stirring the spices around. Add veggie broth cube and enough water to just barely cover the vegetables. Bring to a boil, add jalapenos, and simmer until the veggie broth has been absorbed. Drain and wash the beans, and then add to the mixture along with the tomato juice. Keep over heat for a few more minutes to blend the flavors.


levertovfan: (Default)

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