Ingredients FOR THE CAKE: 5 egg whites, room temperature ¾ cup buttermilk ¾ cup unsalted […]
°1 cup leek, finely chopped
°1 c carrots, cut into cubes
°2 celery stalks, cut into small cubes
°4 garlic cloves
°1.8 liters of beef stock
°1 can of 796 ml diced tomatoes
°3 c potatoes, peel and cut to cubes
°¼ c parsley, coarsely chop
°1 C. dried thyme tea
°2 bay leaves
°2 c Florette 100% turnip fettuccine
°1 c frozen beans
°250 g beef fondue
°1 cup corn kernels
°1 cup frozen peas
°Salt and pepper
Heat the oil in a large pot.
Cooking leeks, carrots & celery, stir regularly for 4-5 minutes.
Adding garlic and cook for 1 min.
Adding broth, tomatoes, potatoes, parsley, thyme & bay leaves. Salt && pepper.
Bring to a boil.
Reduce to heat and simmer for 15 mn.
Adding fettuccine, beans & beef.
Simmer for 7 min.
Adding corn and peas and adjust season.