Food - - Food for thought -

SERVES 6-8 3 stalks cel­ery, diced 2 pota­toes, diced 3 car­rots, diced 1 large or 2 small red onions, diced 700ml milk 700ml cream 150g but­ter 150g flour 1kg frozen mus­sel meat, thawed 1 ta­ble­spoon lemon pep­per 2 ta­ble­spoons fish sauce

1 Dice the veg­eta­bles into small pieces – too chunky will take too long to cook. I don’t peel them as there are so many nu­tri­ents in the skin.

2 Pour milk and cream into a pot and warm gen­tly. Turn off and leave to sit un­til needed.

3 Melt but­ter in a thick-bot­tomed pan, add flour and mix in, cook­ing over a gen­tle heat with­out colour­ing. This should be done for a cou­ple of min­utes or so to cook the flour out.

4 Grad­u­ally add the warmed milk and cream to the flour mix, let this cook on a very low heat, stir­ring lots so as not to stick to the bot­tom of the pot and burn.

5 When start­ing to cook, add the veg­eta­bles, stir­ring fre­quently. Af­ter a cou­ple of hours, once the veg­eta­bles are ten­der, add your mus­sels and stir. Leave this to cook an­other 10-15 min­utes.

6 Add the lemon pep­per and fish sauce and stir. If you feel it’s too thick – and some­times it can be (es­pe­cially if your veg­eta­bles are diced too big) – add a lit­tle wa­ter or milk.

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