Rainbow-Slaw Recipe
7 May 2018Two years in one minute
13 December 2018
- 30 ml olive oil
- 4 white onion, chopped
- 5 sticks of Celery
- 2 carrots peeled and diced
- 6 garlic cloves, crushed
- 500g Baking potatoes, peeled, chopped
- 3kg butternut pumpkin, peeled, chopped
- 20g dried chilli flakes
- 2 teaspoons ground coriander
- 100g Knorr Vegetable Bouillon mixed with 5ltr water
- 100 g toasted pumpkin seeds ( to garnish)
- Chopped fresh chives, to serve
- Toast, to serve
- Heat oil in a saucepan over medium-high heat. Add onion, celery, carrots and garlic.
- Cook, stirring, for 3 minutes or until onion has softened.
- Add potato and pumpkin. Cook, stirring occasionally, for 5 minutes or until potato starts to brown.
- Add chilli and coriander. Cook for 5 minute or until fragrant.
- Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 to 25 minutes or until potato and pumpkin are tender.
- Set aside for 2 minutes to cool slightly.
- Season with salt & pepper. Serve with toasted pumpkin seeds
