I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
Welcome to my channel!
300g celery
Chop the celery
Medium heat
Olive oil
Add the celery to the pan
Cook for about 2 minutes
3 cloves of garlic
Cook for 1 minute
3 potatoes
320g potatoes
Dice the potatoes
Add the potatoes to the pan
Cook for 2-3 minutes
35g parsley
Chop the parsley
Add the parsley to the pan
Salt to taste
Black pepper
500ml vegetable broth
Cook for 15 minutes
Whole wheat bread crusts
Cut into smaller pieces
1tbsp salted butter
Add the bread crusts to the pan
Fry for 3-5 minutes
After cooking for 15 minutes
Transfer to a smaller pot or bowl
Blend the soup
The soup is ready to serve now!
It's very tasty
This soup is super healthy and delicious!
Done!
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Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com