Vegobouillabaisse with dillmajonnäs
Cooking Time45 m
Ingredients19
DifficultyHard
Tonight, the vegetables will play the main role. Fennels, carrots, peppers and red peppers get fresh together with garlic in oil, and then the saffron comes in and puts its own tone. It fits a mild garlic majonnäs and a piece of surdeg baguette that makes the whole dinner complete.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Crock pot
Ingredients
4 servings
- Step: 11 st bake off surdeg baguette (a 250 g)
- Step: 2900 g potatoes
- Step: 31 st prep cooked black beans (a 380 g)
- Step: 41 st fennel (around 300 g)
- Step: 51 st red
- Step: 61 st carrot
- Step: 71 st red pepper
- Step: 81 st red pepper (chili)
- Step: 91 msk olive oil
- Step: 101 st garlic divide
- Step: 111/2 g saffron
- Step: 12500 g passed tomatoes
- Step: 131 st vegetable broth
- Step: 142 dl water
- Step: 15salt
- Step: 16pepper
- Step: 1720 g fresh dill (half to the pot and half to the mayonnaise)
- Step: 182 dl mayonnaise
- Step: 191 st garlic divide
Instructions
- Step: 1Put on the oven and cook the baguette as directed on the packaging.
- Step: 2Scale and cook potatoes.
- Step: 3Pour the beans in a sil, flush them in cold water and let run off.
- Step: 4Custom and slice the fennel thin. Scale and cut onions and carrots in thin slices. Divide, core out and cut the pepper into wide strips. Cut chilli in thin slices.
- Step: 5Fresh vegetables in the oil in a pot and press in the garlic.
- Step: 6Pipe in the saffron, passed tomatoes, crumbled broth dice and water. Let the seven five minutes, then touch the beans and let them get warm. Taste with salt and pepper.
- Step: 7Hack the dill and move half into the pot.
- Step: 8Mix the rest of the dill with mayonnaise and press in garlic. Taste with salt and pepper.
- Step: 9Serve the pot with mayonnaise and baguette.
Näring
| Calories | 840kcal |
|---|---|
| Carbohydrates | 85g |
| Fat | 43g |
| Protein | 18g |
| Serving Size | 4serving |
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