- 4 cups [1 L] salted boiling water
- 1 tablespoon [15 mL] salt
- 1 cup [250 mL] finely chopped carrots
- 1 cup [250 mL] finely chopped celery
- 1 cup [250 mL] cauliflower florets
- 2 tablespoons [30 g] butter
- 1/2 cup [125 mL] finely chopped onion
- 2 tablespoons [30 mL] finely chopped garlic
- 1 cup [250 mL] finely chopped cleaned fresh mushrooms
- 1/2 cup [125 mL] finely diced sweet green pepper, membranes removed and seeded
- 1 1/2 tablespoons [13 g] flour
- 1 [14-ounce / 398-mL] can tomatoes, broken-up with juice
- 3 ounces [90 mL] tomato paste
- 1/2 cup [125 mL] drained stuffed olives
- 1/4 cup [60 mL] drained ripe olive slices
- 1/4 cup [60 mL] whole miniature onions
- 1/4 cup [60 mL] drained minced artichoke bottoms
- 1/4 teaspoon [1 mL] savory
- 1/4 teaspoon [1 mL] sage
- 1/4 teaspoon [1 mL] Cayenne pepper
- 1/2 teaspoon [2.5 mL] salt
- Cleaned spinach leaves, stems removed, to serve [optional]
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- Bring water to a boil; pour in 1 tablespoon [15 mL] salt.
- Blanch together chopped carrots and celery along with cauliflower florets in salted boiling water for 4 minutes; drain and reserve.
- Melt butter into a large casserole.
- Mix in chopped onion, garlic and mushrooms along with sweet green pepper dices, then sprinkle with flour.
- Cook, really slowly, for 1 hour.
- Stir in broke-up tomatoes with juice and tomato paste.
- Bring to a boil then stir in reserved blanched vegetables, drained stuffed olives and ripe olive slices, whole miniature onions, minced artichoke bottoms, savory, sage, Cayenne pepper and remaining 1/2 teaspoon [2.5 mL] salt.
- Leave to simmer for approximately 5 to 7 minutes, until vegetables are tender yet still a little crunchy.
- Leave to cool completely, transfer into a covered bowl.
- Refrigerate until really cold before serving.
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