WebPlace butter in a large saucepan. Add onion, garlic, and seasonings cook over medium heat until softened, about 3-4 minutes. Add celery, mushrooms and carrots …
Preview
See Also: Chicken Recipes, Low Carb RecipesShow details
Preheat oven to 180°C (160°C fan-forced). Heat olive oil in a pan at low-medium heat. Add onion and cook until translucent. Add silverbeet and cook, stirring often, until wilted. Season with salt, pepper and nutmeg. Turn off heat.
Preheat oven to 180°C (160°C fan-forced). Heat olive oil in a pan at low-medium heat. Add onion and cook until translucent. Add silverbeet and cook, stirring often, until wilted. Season with salt, pepper and nutmeg. Turn off heat. Let cool down slightly, then mix in ricotta, Parmesan/Pecorino and whisked egg.
Silverbeet is a wonderfully versatile winter green that works beautifully in this simple yet flavourful soup. This nourishing soup recipe is vegetarian and gluten-free. Created by Emma Galloway for Taste magazine This delicious recipe creates a side dish that packs in those important dark, leafy greens without sacrificing on flavour
Silverbeet should be well washed after picking by giving it a good soak in cold water. Drain it and tear the leaves from the white stem. Don't throw the stems out, slice them finely and cook these before adding the leaves. Advertise with NZME.