top of page

Ra-ta-touillle

Loads of veggies in one delicious stew. And I would not post it if it wasn't another superfood...

Ingredients:

  • 1 large onion, chopped

  • 2 stalks of celery

  • 2 medium carrots, cubed

  • 1 aubergine, cubed

  • 1 zucchini, cubed

  • 1 bell pepper, cubed

  • 4-5 cloves of garlic, minced

  • 3 tomatoes, cubed

  • 1 tsp black pepper

  • 1 cup beef bone broth or stock

  • 2 tsp cumin

  • 2 tsp paprika

  • 1 tbsp salt (or to taste and depends on whether of not using broth)

  • 1 tbsp olive or coconut oil or animal fat

  • a bunch of parsley to serve


Method:


Heat the oil in a Dutch oven or a large pan. Add the onions, celery and carrots and sauté for 3-4 minutes. Add the cumin and the paprika but be careful not to burn it as paprika can get bitter. If you are unsure, add a tablespoon of water to the veggies before sprinkling in the spices.


After 2-3 minutes add the garlic and mix in well. Now you can add in the other vegetables one by one. I usually take a minute between them but you can add all of them at once. Season it with salt and pepper.


Now, for the aubergine. When I feel particularly fancy, I roast the aubergine with some salt and pepper before I cube it and add it into the ratatouille, but you can totally skip it and just add raw. I just feel it taste less gummy and richer when it is roasted beforehand.


Now you can pour in your bone broth for some extra collagen and cook it until the vegetables are done. For how long? It depends how you like it. I prefer it when the veggies are cooked but there is still some texture to them, so I usually cook for 15-20 mins and then let it sit for the tastes to marry. Serve it with fresh parsley on top.


You can eat it as a standalone dish or serve it with some meat. I made steamed chicken balls to go with it the other day. Absolutely delicious.

334 views

Recent Posts

See All

Comments


bottom of page