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recipe For mass consumption!How to make “radish pot-au-feu” with plenty of umami

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Writer : Uehara Hanana

Registered dietitian

With the motto “Eating is fun”, I am mainly active in providing recipes and writing columns.Taking advantage of the experience of a registered dietitian at a facility for the elderly, even those who have problems eating can enjoy the meal … See more

Warm and delicious ♪ Radish pot-au-feu (cooking time: 30 minutes)

Pot-au-feu of radish in a brown bowl

Photo by Hanana Uehara

Pot-au-feu is a staple of stewed dishes where you can eat plenty of vegetables. In this article, I will introduce how to make radish pot-au-feu using radish that tends to be left over. It’s a simple seasoning, but the soup with a lot of sweetness of vegetables is a relaxing taste.

The point of this recipe

If you heat the radish in the microwave to make it soft, you can shorten the stew time and make it easier for the taste to soak into it. In this recipe, the ingredients are cut into large pieces to make them more satisfying to eat, but if you want to make them in a shorter time, cut them into smaller pieces.

Ingredients (for 2-3 people)

Ingredients for radish pot-au-feu in a white container

Photo by Hanana Uehara

・ Radish …… 1/3 (300g)
・ Carrot …… 1
・ Onions …… 1/2
・ Wiener …… 6
・ Water …… 600cc
・ Solid consomme …… 1 piece
・ Salt and pepper …… Slightly

How to make

1. Cut the radish and heat it in the microwave

Radish in a heat-resistant container

Photo by Hanana Uehara

Peel the radish thickly and cut into half-moons with a thickness of 1.5 to 2 cm. Put it in a heat-resistant container, wrap it softly, and heat it in a 600W microwave oven for 8 minutes until the radish becomes soft.

2. Cut carrots and onions

Carrots and onions on a white tray

Photo by Hanana Uehara

Cut the carrots into 5 cm lengths and divide into 4-6 equal parts. Cut the onions into combs.

3. Put in a pot and simmer

Radish, onion, carrot in a pot

Photo by Hanana Uehara

Put radish, carrots, onions, water and consomme in a pan and heat. After boiling, cover and simmer on low heat for about 10 minutes.

Boiled pot-au-feu in a pot

Photo by Hanana Uehara

When the carrots are tender, add the wiener and simmer for about 5 minutes. Add salt and pepper to taste and you’re done! If you like, you can top it with black pepper or parsley, or add grain mustard to it.

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