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Genre: COOKING / General
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Calculation
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4 potatoes cut into cubes
4 sliced carrots
2 turnips cubed
4 stalks celery
2 onions, chopped coarsely
2 cups green beans trimmed
4 sliced zucchinis
1 can of canned corn cobs miniature drained
4 cups bean sprouts
1 bag stew powder Trade
Olive oil
PREPARATION
In a large pot, place the vegetables and fry in a little oil for about 5 minutes.
Prepare stew bag as directed and incorporate the vegetables apparatus.
Boil and then reduce the heat and simmer for 2 hours.
4 baking potatoes, well-scrubbed and washed
1 c. tablespoons of extra virgin olive oil
Salt
4 sheets of aluminum foil
PREPARATION
Prick the potatoes with a fork in several places.
Rub the potatoes with olive oil and sprinkle with salt before wrapping tightly in aluminum foil.
Place in a slow cooker, cover and cook on high heat for 4 1/2 to 5 hours, or low heat for 7 1 / 2- to 8 hours, or until tender.
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Chinese
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Unavailable for translation.
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German
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Unavailable for translation.
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Japanese
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Unavailable for translation.
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Portuguese
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Translation in progress.
Translated by Weber Calixto
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Russian
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Unavailable for translation.
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Spanish
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Translation in progress.
Translated by Desiré G. Álvarez
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