Recipe
Provençal Winter Ratatouille
easy
APPROX. 45 mins
Enough For
4 persons
Cookware
HOTPAN® ComfortNutritional Value
1316 kJ / 314 kcal (Per person)
Ingredients
- Carbohydrates40 g
- Sugar15 g
- Fat10 g
- Protein13 g
Allergens
- alcohol
Ingredients
- »4 shallots peel and quarter
- »2 garlic cloves peel and cut finely
- »100 g bacon cubes
- »2 tbsp olive oil
- »700 g carrots peel and cut into small cubes
- »400 g potatoes that remain firm when cooked Peel and cut into cubes that are roughly the width of your finger
- »200 g button mushrooms Wash, and then halve or quarter depending on size
- »1/2 bunch thyme, fresh Wash, shake dry, pluck the leaves from the stalks and chop finely
- »1/2 bunch leaf parsley Wash, shake dry, pluck the leaves from the stalks and chop finely
- »1 dl dry vermouth (Noilly Prat)
- »2 dl vegetable stock
- » Salt and pepper Freshly ground
Instructions
1. Heat the olive oil on medium heat.
2. Fry the bacon until light brown, then add the onions, garlic and mushrooms and lightly cook for 2 minutes.
3. Add the carrots and potatoes, douse with Noilly Prat and bouillon, and then season with salt and pepper. Sprinkle with thyme.
4. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
Season to taste with salt and pepper. Sprinkle with the chopped parsley.
The dish remains warm in the HOTPAN® Comfort for quite a long time.
Hint: Depending on the time of year, halved cherry tomatoes can also be distributed over the dish before soft cooking.
Origin
Annemarie Wildeisen
easy
APPROX. 45 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
1316 kJ / 314 kcal (Per person)
Ingredients
- Carbohydrates40 g
- Sugar15 g
- Fat10 g
- Protein13 g
Allergens
- alcohol
Ingredients
- »4 shallots peel and quarter
- »2 garlic cloves peel and cut finely
- »100 g bacon cubes
- »2 tbsp olive oil
- »700 g carrots peel and cut into small cubes
- »400 g potatoes that remain firm when cooked Peel and cut into cubes that are roughly the width of your finger
- »200 g button mushrooms Wash, and then halve or quarter depending on size
- »1/2 bunch thyme, fresh Wash, shake dry, pluck the leaves from the stalks and chop finely
- »1/2 bunch leaf parsley Wash, shake dry, pluck the leaves from the stalks and chop finely
- »1 dl dry vermouth (Noilly Prat)
- »2 dl vegetable stock
- » Salt and pepper Freshly ground
Instructions
1. Heat the olive oil on medium heat.
2. Fry the bacon until light brown, then add the onions, garlic and mushrooms and lightly cook for 2 minutes.
3. Add the carrots and potatoes, douse with Noilly Prat and bouillon, and then season with salt and pepper. Sprinkle with thyme.
4. Put the lid on and boil until steam begins to escape from between the lid and the top of the pan.
5. Reduce the heat and allow to simmer for 5 minutes.
6. Start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
7. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and soft cook for 5 minutes.
Serving
Season to taste with salt and pepper. Sprinkle with the chopped parsley.
The dish remains warm in the DUROTHERM® / HOTPAN® for quite a long time.
Hint: Depending on the time of year, halved cherry tomatoes can also be distributed over the dish before soft cooking.
Origin
Annemarie Wildeisen
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