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All recipes by lara
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Ingredients
- ¤ 2 Tbsp of Butter
- ¤ 1 Onion, smallish, chopped
- ¤ 1/2 Tsp of Red Pepper Flakes
- ¤ 1/2 Tsp of mustard seed
- ¤ 2 Tbsp of Flour
- ¤ 2 Cloves of garlic, chopped
- ¤ 3 Cups of vegetable stock
- ¤ 1 potato, smallish, in 1/3" dice
- ¤ 1 Tomato, peeled and diced
- ¤ 1/2 California bay leaf
- ¤ 1 zucchini, halved lengthwise, then sliced crosswise in 1/4" slices
- ¤ 3 - 4 mushrooms, sliced
- ¤ 1 Ear of sweet corn, cut from the cob
- ¤ 1 Cup of Milk
- ¤ Cilantro, for garnish
Instructions
Melt butter in medium pot. Add onions, pepper flakes, and mustard seed. Cook for a minute or two over medium heat, until bubbly. Add flour and garlic and stir well, then cook, stirring frequently, for a few minutes.
Gradually add stock, whisking to combine well. Add potatoes, tomatoes, and bay leaf. Bring to a boil and simmer for about ten minutes, till the potatoes are starting to feel a little tender.
Add zucchini and mushrooms. Cook for about five more minutes, till all the veg are almost perfect.
Add corn and milk. Cook just until hot--two minutes or so. Add salt and pepper to taste.
Serve warm with a garnish of cilantro.
Gradually add stock, whisking to combine well. Add potatoes, tomatoes, and bay leaf. Bring to a boil and simmer for about ten minutes, till the potatoes are starting to feel a little tender.
Add zucchini and mushrooms. Cook for about five more minutes, till all the veg are almost perfect.
Add corn and milk. Cook just until hot--two minutes or so. Add salt and pepper to taste.
Serve warm with a garnish of cilantro.
Yours looks lovely too. I think I'll eat virtually anything that contains milk and potato.
I've made a vegan version with margarine and almond milk that was so damn good I make it all the time even though I'm anything but vegan.