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4a Vegetable Chowder
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Transcript

  • 1. Vegetable chowder Session: 4
  • 2. Ingredients 1 onion 1 carrot 1 leek 1 potato 1 celery stick 1x 10ml spoon oil 600ml stock (water and stock cube) 1 x 15ml spoon coriander, chopped
  • 3. Equipment Chopping board Knife Vegetable peeler Measuring spoons Saucepan Wooden spoon Measuring jug
  • 4. Method 1. Peel and chop the onion.
  • 5. 2. Top and tail the carrot, then peel and dice.
  • 6. 3. Top and tail the leek, then slice.
  • 7. 4. Peel and cube the potato.
  • 8. 5. Slice the celery.
  • 9. 6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes.
  • 10. 6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes.
  • 11. 7. Add the stock to the saucepan and bring to the boil.
  • 12. 8. Add the potatoes and simmer for 20 minutes.
  • 13. 9. Stir in the chopped coriander and serve.
  • 14.  
  • 15. Top tips Try using a sweet potato. Very the types of vegetables used depending on what is in season. Add canned or frozen sweetcorn or a can of beans.
  • 16. www.licencetocook.org.uk