Name: autumn vegetables with cider
Prep time: 20 min
Cook time: 40 min
Yield: 4 servings
Ingredients: 3 carrot; 1 branch of celery; 1 large onion; 3 large potato; 450 g of mushroom; 150 g of chestnuts; 20 ml of olive oil; 200 ml of cider; 400 ml of coconut milk; 3 branch of thyme; 3 large garlic clove; salt (according to taste); pepper (according to taste)

autumn vegetables with cider

The traditional veal sauté ... but in vegan version, it's possible!

Vegan Vegetarian September October November Gluten free

Course: Main course

Preparation: 20 minutes

Cooking: 40 minutes

Cost per serving: 1,71 €

Energy: 539 kcal / serving

Nutritional score:

This recipe has been translated automatically from french

Instructions

1. Wash and peel the carrots and celery, peel the onion. Cut 1 carrot into cubes and reserve the 2 others. Slice onion and celery.
2. Pour the olive oil into a saucepan and brown the carrot, celery and onion over medium heat (about 5 minutes).
3. Add the other 2 carrots, the potatoes cut roughly, salt.
4. Cook for 8 minutes and stir in the mushrooms, crushed garlic cloves, chestnuts and thyme.
5. Season with salt and pepper and cook for 10 minutes, stirring often.
6. Pour the cider and let it simmer for another 15 minutes over medium heat.
7. Add the coconut milk and cook covered for 15 minutes.