A Tasty medley of veggies including shallots, red pepper, carrots, garlic, and tomato served on a bed of fluffy rice. A Hungarian inspired dish that the little ones will love on a cold winters night.
Ingredients
1 tbsp olive oil
100g shallots, chopped
1 red pepper, diced
150g carrots, diced
2 tsp garlic puree
½ tsp sweet smoked paprika
2 tbsp tomato puree
300g passata
300g vegetable stock
2 tbsp apple juice
1 tsp Worcestershire sauce
1 tsp dried thyme
50ml double cream
1 tsp soy sauce
200g button mushrooms, quartered
Rice, to serve
100g shallots, chopped
1 red pepper, diced
150g carrots, diced
2 tsp garlic puree
½ tsp sweet smoked paprika
2 tbsp tomato puree
300g passata
300g vegetable stock
2 tbsp apple juice
1 tsp Worcestershire sauce
1 tsp dried thyme
50ml double cream
1 tsp soy sauce
200g button mushrooms, quartered
Rice, to serve
Method
- Heat the oil in a saucepan. Add the shallots, pepper, and carrots and fry for 5 minutes until nearly soft.
- Add the garlic and fry for 30 seconds. Add the paprika and tomato puree and fry for 30 seconds.
- Add the passata, stock, apple juice, and Worcestershire sauce, and thyme.
- Cover with a lid and bring up to the boil. Simmer for 15 minutes.
- Add the cream, soy sauce, and mushrooms and simmer for another 5 minutes. Serve with rice.
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