Serves 4
- Ingredients
- 25g butter or olive oil
- 1 leek, sliced
- 1 onion, sliced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and sliced
- 175g swede, peeled and diced
- 175 turnip, peeled and diced
- 50g fresh or frozen peas
- 3 standard or plum tomatoes (or one beef), halved
- 1 tbsp chopped fresh flat parsley
- 900ml vegetable stock
- 40-50ml Millac Gold
- Salt and freshly ground black pepper
Method
- Sweat the leek and onion in oil/butter. Add the carrots, potatoes, swede and turnip. Stir through on a medium heat for two minutes
- Add the tomatoes, seasoning and stock. Cover and bring to the boil
- Turn down the heat and simmer for 1.5 hours before adding some parsley and the peas
- Cook for 15 minutes or until peas are soft
- Add Millac Gold and blend if preferred
- Serve with a drizzle of Millac Gold, sprig or parsley and crusty bread
