Sentences with phrase «add celery and carrot»

Add the celery and carrot, stir, and cook for another 3 minutes.

Add celery and carrot and sauté until softened, about six minutes.

Add the celery and carrot and saute for 5 minutes.

Add the celery and carrot and cook for an additional 2 minutes.

Add celery and carrots.

In a large skillet, saute onions until golden, add the celery and carrots and cook for about 5 minutes.

Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic.

Add the celery and carrots, stir, and cook for 3 - 4 minutes, until they just begin to soften.

Now add celery and carrots to the pot.

Add the celery and the carrots and saute for about 10 more minutes.

Add the celery and carrots, and cook until softened.

Add the celery and carrots and season with salt and pepper.

Add celery and carrots and continue cooking until they deepen in color.

Add celery and carrots and continue to cook until they turn vibrant in color.

Not exact matches

Broccoli Cheddar Soup is also added with butternut squash, and the Creamy Tomato Basil Soup is added with celery and carrots.

You could definitely use the pulp from carrots, celery etc for a soup or stew as it is purely fibre and when added to veg stock, will make a lovely thick soup.

Add carrots, celery and another pinch of salt and saute for another 5 minutes.

Most soups I make, and I make a lot of soups, start with sautéed onions in butter and oil and maybe some carrots, celery, and garlic before adding the main vegetable.

Add the celery, carrots, onions, leeks, potatoes, tomato paste, stock and water.

Once butter is melted, add carrots, celery, and onion.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Add a few tablespoons of broth, the onion, kale, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.

Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium - high heat, about 5 - 7 minutes.

Add the onions, carrots, celery, and garlic to the pan, and brown lightly.

I find one pound of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added green pepper; I typically use three cans of diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i use ground ancho chilis.

When hot, add the carrot, celery, onion, salt, pepper, and thyme.

Add the carrots and celery and cook, stirring occasionally, until tender, 6 to 7 minutes.

Use onions, carrots, celery, turnips, oranges or lemons and lots of fresh herbs to add flavor and moisture to the bird.

Next time I'll add the celery, onion, carrot, and stems as an impromptu stock since it all gets blended anyway.

Preheat a skillet to medium - high heat, add olive oil to the pan and then celery, carrot, onion, and a pinch of salt and pepper.

In a medium sauce pot, heat olive oil and add onions, carrots, and celery.

Add the onions, celery, carrots and mushrooms and cook for about 5 - 6 minutes until the vegetables are tender.

Heat oil in pot and add onion, carrot, celery, and garlic, allowing them to sweat for about 5 until softened.

Add the onions, celery, carrot, garlic, broth, water, beans, tomatoes, tomato sauce, and salt to the slow cooker and stir to combine everything.

Add the fennel, celery, carrots, onion, garlic, 1/2 teaspoon salt, and several grinds of pepper.

Add the carrots, potatoes and celery and simmer, uncovered, for about 10 - 15 minutes.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

Transfer half of the onion, carrot and celery mixture to a Magic Bullet cup, let cool for about 5 minutes to room temperature, and add 1/4 cup tomatoes and blend.

Lower the heat to medium and add the onions, garlic, carrots, celery and leek.

Add carrot and celery and sauté for 5 minutes.

Add onions, carrots, shallots, garlic, celery, parsnip to pan and cook for 5 minutes.

Add onion, carrots, and celery and cook, stirring, until vegetables begin to soften, 3 minutes.

Add the carrots, celery, garlic, mushrooms, and onion.

While it's quickest to dump everything in the pot together, I prefer to take the time to saute the onion, celery, and carrot in the olive oil until the veggies begin to soften, then I add the garlic, saute for a minute more, and then add the tomato paste, which I saute until it's well incorporated and changes color.

I ripped this recipe from a recent issue (not exactly sure which one) of Weight Watchers Magazine, which I adapted somewhat, using canned beans instead of dry, pasta shells instead of orechiette, and adding some carrots and celery.

I added kale and I also saved some time by pulsing the carrots, celery, onion, and garlic in the food processor.

Once the oil has melted, add in the leeks, carrots, celery, salt, red pepper flakes, and bay leaves.

You mention sautéing the carrots and celery in the remaining oil, but the eggplant absorbs all of the oil, so I added a bit more to the skillet prior to adding the carrot / celery dices.

Also added some pieces of 1 Italian sausage, about 15 green olives halved, an extra carrot and celery and used chicken stock instead.

After the potatoes are slightly mashed, I add the carrots, celery and broccoli WITH it's water.