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> I asked on rec.food.veg.cooking and people seemed to think that > veggies would work in the slow cooker. Someone suggested some recipes > involving sweet potatoes; I was going to try a sweet potato soup in it > tomorrow. Bad plan? The booklet that came with the cooker said to > cut root vegetables no thicker than 5mm, so I'll certainly do that > since the soup will be pureed. > That might work; I've always found if I don't parboil cubed potatoes in my stews they tend to stay crunchy; cutting them thin would help. > > Which reminds me, I must try the recipe for four-bulb garlic soup I have > > somewhere... > > Please share. I bought five bulbs today. > Will dig it up; basically it involves softening garlic cloves for about 45 minutes in butter or goose fat, adding stock and then thickening with egg yolks.There's stuff above here
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