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Number of people: 4
1 large Rutabaga(Swede)
Preparation time: 15 minutes
Cooking time: 30 minutes
Peel the Rutabaga(swede) and carrots and wash them.
Cut the onion into thin slices. Cut the garlic clove into wedges. Cut the Rutabaga (swede) into one-centimeter cubes. Cut the carrots into half-centimeter slices. Cut the cervix into cubes.
Put the olive oil in the bottom of a fairly high pan or a cast iron pot. When the oil is hot, add onions and sausages.
To return add the Rutabaga (swede), carrots, and garlic. Salt and pepper
Cook over high heat, stirring for 10 minutes.
Add half of the tea to prevent the vegetables from catching.
Reduce heat, cover, and simmer for 15 minutes.
Stir again and add the rest of the tea. Extend cooking over low heat until the vegetables are caramelized and melt.
Meanwhile, finely chop the parsley and add 5 minutes before stopping cooking.
Correct the seasoning. It's ready!
Check for doneness often and cook over very low heat.
Simple but perfect: the soup we propose is a triumph of flavor and aroma, with a spicy and slightly spicy note of smoked paprika. The ingredients needed for 4 people are:
Melt the margarine in a large pan and fry the sliced onion in the veil over low heat. Wash the vegetables and cut them into cubes. Add the peeled Rutabaga(swede) and celery. Cover with the broth and cook over medium heat for about 30 minutes, until the vegetables are tender. Turn off the heat. You can switch it all over to the immersion mixer. Then season with paprika and black pepper.
Perfect for the winter, this soup is easily prepared by cooking this mix of seasonal vegetables in a large pot and gradually:
Bring the broth to a boil in a large saucepan, over high heat, add the barley already rinsed in cold water a couple of times and soaked for 6-8 hours if requested on the package, and after a few minutes lower the heat slightly. Cover and cook for 15-20 minutes until the barley is tender.
At this point, bring to the boil again and add all the other washed, peeled, and diced vegetables, starting with the carrots and parsnips and after 10 minutes adding the potatoes and Rutabaga (swede) and after another 10 minutes the broccoli. Continue cooking for another 15 minutes, stirring occasionally, and finish with the chopped herbs on the ready-made dishes.