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Recipe by: anne-michele
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See below ingredients and instructions of the recipe
2 onions -- chopped
2 cloves garlic
1/2 hot chili pepper
3 lb carrots -- in chunks
3 lb turnips -- in chunks
3 lb parsnips -- in chunks
: (proportio
2 lb mushrooms -- quartered
3 pt chicken stock
6 oz tomato paste
Saute the following in 'enough' vegetable oil adding the ingredients
in the order specified: 2
onions (chopped) 2+ cloves garlic 1/2 hot chilli pepper
(don't go overboard!) 3-4 lbs carrots, turnips, parsnips in chunks
(proportion according to taste) 1-2 lbs mushrooms (quartered) Once
the veg are done, add enough of the following stock to cover them
with a little room to spare: 3 pts chicken/chicken flavor stock 1
small can of tomato paste Season with oregano, basil, and whatever
you feel like. The important thing with this recipe is to taste
regularly and go with your gut as to what is best. Serve the 'sauce'
over a bed of couscous. Note: ----- To this you can add anything from
meatballs to spicy sausages to ... nothing. It freezes really well,
so I make it in very large batches.
Recipe By : cammer#cs.uchicago.edu (Daniel Cammerman)
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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