Veggie Pieces "S"
1 kg
Onions
300 g
Carrots
350 g
Leeks
300 g
Garlic
2 cloves
Potatoes
400 g
Button mushrooms
300 g
Bouquet garni (mixed herbs)
1 piece
Red wine
1 litre
Vegetable stock
500 g
Salt & pepper
Heat the red wine with the bouquet garni and unpeeled garlic over low heat.
Meanwhile, peel and mince the onions.
Peel and bias slice the carrots.
Thinly bias slice the leeks.
Peel and large dice the potatoes.
Quarter the mushrooms.
When the wine is hot, add the Sauté Végétal along with the vegetables and marinate overnight.
The next day, transfer the preparation to a stew pot.
Add the vegetable stock and simmer for one hour.
Check the seasoning and serve nice and hot.