INGREDIENTS:

°Vegetable oil

°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

*Methods 

continued on next page

INGREDIENTS:

°Vegetable oil

°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

*Methods 

continued on next page