AuthorLe-ThermiqueCategoryBasicDifficultyBeginnerINGREDIENTS
1 tbsp coconut oil
½ tsp salt
½ tsp pepper
2 onions, peeled & quartered
2 carrots quartered
2 celery sticks, quartered
2 button mushrooms punnet
2 tomatoes, halved
2 cloves garlic, peeled & halved
Handful of fresh flat leaved parsley
2 bay leaves
Few sprigs of fresh thyme
1 tsp black peppercorns
1200 ml water
COOKING METHODS:
1
- Place the oil, onion, garlic, carrots, celery and 1/2 tsp each sea salt and black pepper. Then sautes.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 100°C
Notes: You can use Tuya apps preset mode , select SIMPLE CHEF then sautés
2
- Add water and the rest of the ingredients into the mixing jar. Select STEW , adjust timer to 1 hour.
Settings: Timer: 1 Hour / Speed: 0 / Temperature: 100°C
Notes: You can use Tuya apps preset mode , select SIMPLE CHEF then stew
3
- Once the stock is cooled, strain the broth into individual containers and store them in the freezer for future use.
Tips:
- Use for pasta, Quinoa Risotto, Braised potatoes, Vegetarian, Shitake noodle
Nutrition Facts
0 servings
Serving size
Ingredients
INGREDIENTS
1 tbsp coconut oil
½ tsp salt
½ tsp pepper
2 onions, peeled & quartered
2 carrots quartered
2 celery sticks, quartered
2 button mushrooms punnet
2 tomatoes, halved
2 cloves garlic, peeled & halved
Handful of fresh flat leaved parsley
2 bay leaves
Few sprigs of fresh thyme
1 tsp black peppercorns
1200 ml water