Plenty of vegetables "root vegetable ratatouille"
It is a recipe of "root vegetable ratatouille" using lotus root and burdock. It is also delicious to eat it as it is on the day you make it and add cheese when you reheat it the next day.
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Material
( For 2 people )
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Chicken thigh |
200g (7.05oz) |
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Lotus root |
150g (5.29oz) |
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Burdock |
One |
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Carrots |
1/2 |
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onion |
1/2 piece |
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salt |
1 tsp |
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consomme |
1 tablespoon |
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Canned tomatoes |
200g (7.05oz) |
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Olive oil |
2 tsp |
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basil |
as you like |
"Ratatouille" made with plenty of vegetables such as zucchini and paprika. You can enjoy a different atmosphere by changing the vegetables used. Introducing the recipe of "root vegetable ratatouille" with plenty of lotus root and burdock.
◆ Material
Chicken thigh 200g (7.05oz)
Lotus root 150g (5.29oz)
Burdock 1 carrot 1/2 onion 1/2 teaspoon salt
1 tbsp consomme
Canned tomato 200g (7.05oz)
2 teaspoons of olive oil
Basil as you like
◆ How to make
1. Peel lotus root, carrot, and burdock, and cut into bite-sized pieces that are easy to eat. Cut the onion into thin slices.
2. Heat the olive oil in a frying pan and bake one side of the chicken for about 3 minutes.
3. Turn the chicken over, add lotus root, carrots, burdock root and onions and fry. Cover and heat for about 5 minutes.
4. Add tomatoes (in the case of whole, crush lightly), salt and consomme and mix. Boil for another 5 minutes and add basil to finish.
◆ What is the taste?
The natural sweetness of lotus root, onions and carrots, the acidity of tomatoes, and the powerful aroma of burdock combine to create a very flavorful flavor! The texture of lotus root and burdock is comfortable, and it is more chewy than ratatouille, which is made by boiling vegetables. Finally, the scent of basil that gently slips through your nose is refreshing.
It is also delicious to eat it as it is on the day you make it and add cheese when you reheat it the next day. It is also recommended to put it on French bread or entwin it with pasta.