Monday, June 7, 2010


This recipe is SO pretty and it tastes great too. Oh the colours and the flavours...mmmmm
2 Yukon gold potatoes, cut into 1/2 inch dice
3 cups vegetable broth
3 tbsp cornstarch (I use arrowroot)
2 tbsp olive oil
2 leeks, thinly sliced and washed
1 small onion, diced
1 1/2cups carrot, diced
2 cloves garlic, minced
2 tbsp chopped fresh thyme
Freshly ground pepper
1/2 tsp of salt or to taste
3/4 cup peas
1 (15oz) can navy beans, drained and rinsed
Place the potatoes in a small pot and cover with water. Cover and bring to a boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so that they do not overcook.
Mix the cornstarch into vegetable broth until dissolved.

Preheat a large skillet over medium heat. Saute in the oil the leeks, onion, and carrots until very soft and just beginning to brown, about 10 minutes.

Add the garlic, thyme, pepper, and salt and cook 1 more minute. Add the cooked potatoes and frozen peas, then pour in the vegetable broth mixture, then stir in the beans. Raise the heat just a bit; it will take a few minutes but the liquid will start simmering. Once it does, lower the heat and let simmer for 15 minutes.

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