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A FRENCH STEW.
This is a famous French
traditonal dish that
people
usually have in autumn and
winter.
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Ingredients:
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A
selection of : Carrots, potatoes, onions, leeks,
turnip and celery.
Herbs: Laurel, thyme and parsley.
Garlic, cloves, salt and pepper to taste.
Pieces of lean meat. |
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Peel and wash the
vegetables and soak for 20
minutes. Dice carrots and onions and chop up meat. Bunch together the
herbs
with the leek and celery. Pour 4 to 5 litres of salted water into a
large
saucepan, and add meat bones, carrots, onions and the bunch of herbs
(pinned
together with cloves). Put the meat in when the water boils and leave
to
simmer for 3 1/2 hours. Skim as often as necessary.
Add vegetables and then add the
potatoes 30 minutes
before the meat is cooked.
Serve when ready. |
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