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Celery-carrot-ginger vegetables

updated

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Ingredients for 2 servings:

  • 1 small onion(s)
  • 1 clove(s) garlic
  • 1 slice(s) celery, thumb-thick
  • 2 large carrots
  • 1 large potato(s)
  • some ginger, squeezed
  • 200 ml vegetable stock
  • some parsley, chopped
  • 1 tbsp vegetable oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Peel and finely chop the onions, garlic, celery, carrots, and potatoes. Sauté the onions in oil, add the vegetables, and pour in the vegetable stock. Add the ginger and cook for 15-20 minutes until soft. Season to taste and add the parsley. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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