Ingredients:
500 grams of potatoes Cella
2 medium carrots 2 turnips 2 medium eggplants
2 zucchini
2 leeks 2 shallots 1 clove garlic
1 red pepper 1 green pepper 1 stalk celery
Parsley Salt Cress
do
Mode:
Clean, wash and cut vegetables into equal pieces. In a saucepan, steam the potatoes, celery, carrots and turnips. Salar.
Cook then or at the same time in another pan, zucchini, garlic, shallots, eggplant, leeks and peppers. Salar.
When the vegetables are al dente, place in a dish service. Sprinkle with parsley and Iberians, finely chopped. Serve hot. Dress with a light vinaigrette.
Esteban Pilar Rubio (Cella)
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