Kambrook KPR800, Инструкция пользователя

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46
Three Bean and Vegetable Stew
Serves 8
2 tbsp olive oil
40g butter
4 cloves garlic, peeled, minced
2 brown onions, peeled, halved, thinly
sliced
2 tbsp tomato paste
2 carrots, peeled, diced
2 stalks celery, halved, diced
2 potatoes, peeled, diced into 2cm pieces
420g can red kidney beans,
drained, rinsed
420g can butter beans, drained, rinsed
420g can chickpeas, drained, rinsed
4 cups vegetable stock
420g can diced tomatoes
1 bunch parsley, washed, roughly
chopped
1 bunch basil, washed, roughly chopped
1 bay leaf
2 tsp flaked salt
1 tsp white pepper, ground
100g parmesan grated, to serve
½ bunch parsley washed, roughly
chopped, to serve
Sour cream (to taste), to serve
1.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel and select the
‘START/CANCEL’ button and heat the
oil and butter. Add the garlic and
onion and sauté until golden brown.
Once sauteing is complete, press the
‘START/CANCEL’ button.
2.
Add the tomato paste, carrots,
celery, potatoes, beans, vegetable
stock, tomatoes, parsley, basil, bay
leaf and salt and pepper into the
Pressure Express removable cooking
bowl and stir well to combine.
3.
Securely place and seal the lid onto
the Pressure Express and ensure
the pressure release valve is set to
the sealed position To switch to the
Soup/Curry setting, select the ‘SOUP/
CURRY’ button and then the ‘START/
CANCEL’ button. Allow to cook until
the pressure cooking set time has
counted down.
4.
Release the pressure from the Pressure
Express by turning the pressure release
valve to the venting position.
5.
Serve with fresh parsley, sour cream
and grated parmesan cheese.