Thursday, December 30, 2010

Stew of all leftover vegetables before departing

Stew of all leftover vegetables before departing

Without notice, our ski vacation is coming to an end. Tonight is our last meal.
Olivier opened a can of "gesier d'oie", heated in pan. The whole house was infused by its aroma.
I chopped every single vegetable available, put in pot, stewed for 10 minutes then added one spoon of the goose oil. It was so delicious, so homey, so country, so winter!



Serve 4
10 minutes

Ingredients:
2 tablespoons of cooking oil,
1 tablespoon of goose oil,
2 tomatoes, chopped
1 zucchinis, chopped
1 yellow squash, chopped
¼ cabbage, chopped
¼ savoy cabbage, chopped
1 carrot, chopped
Salt, pepper to taste
1 teaspoon of dried herbs such as parsley, basil and oregano



Cooking:
1. Heat 2 spoons of cooking oil in wok in medium high heat about half minute or till the oil hot,
2. Put all vegetables and herbs
3. Cover and cook for 5 minutes,
4. Add goose oil,
5. Stir, and cook for another 5 minutes
6. Sprinkle salt and pepper to taste
7. Serve

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