French Veggie Stew
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Difficulty:
easy
Difficulty
Preparation:
4 h. 35 min.
Preparation
Ingredients
for
- Ingredients
- ¼ cup olive oil
- 4 Fennel bulb (trimmed and chopped)
- 1 Leek (sliced and washed)
- 4 carrots (peeled and sliced)
- 2 large white potatoes (peeled and diced)
- 1 Tbsp tomato puree
- 1 tsp Saffron (infused in the stock)
- 2 cups vegetable stock
- 2 cups canned Tomatoes
- salt
- peppers
Product recommendation
Suggested variation; add 55 g / 2 oz / 1/3 cup pitted black olives to the bouillabaisse before cooking in the slow cooker.
Preparation steps
1.
Heat the olive oil in a large saucepan set over a medium heat until hot. Sweat the fennel, leek, potato and carrots for 8-10 minutes, stirring occasionally until softened and starting to colour.
2.
Add the tomato puree and stir well, then add the stock and chopped tomatoes with some seasoning. Stir well before pouring into a slow cooker.
3.
Cover with a lid and cook on a medium setting for 4 hours until the vegetables are soft.
4.
Adjust the seasoning to taste before ladling into serving bowls and garnishing with a sprinkling of thyme leaves and a sprig of basil.
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