My vegetable pan Ingredients: 1- carrot- 0.5- red pepper- 1- onion- 1- leek parsley and herbs of Provence butter and oil pepper salt- 1- bean- 2- medium potatoes- 2 cloves of - garlic - 1 handful of - frozen Brussels sprouts (optional).
Utensils： 1 Set 3 frying pans best frying pans- 1 salad bowl 1 Kitchen knives knife- 1 vegetable peeler- 1 saucepan pots and pans- 1 salad bowl- 1 sauté pan- 1 citrus press- 1 wooden spoon 1 kitchen scales-
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Peel et cut the potatoes into small cubes. Brown them in a pan in a little oil until they are tender. Reserve in a salad bowl.
Phase 2
Meanwhile, cook the Brussels sprouts in water as indicated on the package. Add them to the same salad bowl once cooked.
Phase 3
Peel and cut the carrot into thin slices. Cook it in a pan of boiling water until the slices are cooked. Reserve in the same salad bowl as the potatoes.
Phase 4
Meanwhile, cut the onion and half a pepper into thin slices, which you will reserve separately, in a bowl for example.
Phase 5
Cut the leek into thin sections. Brown it in a pan with a little water until it is cooked. Then add to the salad bowl which contains the potatoes, carrot and Brussels sprouts.
Phase 6
In the same pan, add a little oil and brown the onionn and pepper until the onion becomes translucent. Add to salad bowl.
Phase 7
Add the can of drained beans to the salad bowl.
Phase 8
Place a frying pan on the heat, add a little butter and press the garlic cloves. Brown them for a few seconds, then pour in the contents of the salad bowl.
Phase 9
Season with salt and pepper and sprinkle generously with Provence herbs and parsley. Mix well. Taste.
Utensils： 1 Set 3 frying pans best frying pans- 1 salad bowl 1 Kitchen knives knife- 1 vegetable peeler- 1 saucepan pots and pans- 1 salad bowl- 1 sauté pan- 1 citrus press- 1 wooden spoon 1 kitchen scales-
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Peel et cut the potatoes into small cubes. Brown them in a pan in a little oil until they are tender. Reserve in a salad bowl.
Phase 2
Meanwhile, cook the Brussels sprouts in water as indicated on the package. Add them to the same salad bowl once cooked.
Phase 3
Peel and cut the carrot into thin slices. Cook it in a pan of boiling water until the slices are cooked. Reserve in the same salad bowl as the potatoes.
Phase 4
Meanwhile, cut the onion and half a pepper into thin slices, which you will reserve separately, in a bowl for example.
Phase 5
Cut the leek into thin sections. Brown it in a pan with a little water until it is cooked. Then add to the salad bowl which contains the potatoes, carrot and Brussels sprouts.
Phase 6
In the same pan, add a little oil and brown the onionn and pepper until the onion becomes translucent. Add to salad bowl.
Phase 7
Add the can of drained beans to the salad bowl.
Phase 8
Place a frying pan on the heat, add a little butter and press the garlic cloves. Brown them for a few seconds, then pour in the contents of the salad bowl.
Phase 9
Season with salt and pepper and sprinkle generously with Provence herbs and parsley. Mix well. Taste.