Psy'S Chowder With Ginger
Annet
Don't worry if you don't finish it all! Chowder tastes even better when you reheat if after a night in the fridge.
People: 1
50 min

Ingredients

30 grams
Brussels Sprouts
0.25
Cauliflower
0.75 tbsp
Ginger
0.25 tbsp
Lemon
30 grams
Mushrooms
1 tbsp
Olive Oil
0.5
Onion
50 grams
Peas
220 ml
Stock
15 grams
Walnuts

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Prep

  1. Wash and cut your brussels sprouts, cauliflower and Mushrooms so that they all have a similar size and shape.
  2. Finely chop your ginger and onion.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add ginger and onion, and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Brussels Sprouts and fry for 15 minutes.Then add Cauliflower and Mushrooms, fry for 10 minutes.Finally, add Peas and fry for 5 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add lemon and mix.
  2. Add Walnuts on top.