Ratatouille with lemongrass galangal broth Recipe irene wong

1. 1

   Sprinkle salt and pepper and olive oil on vegetable Roast separately the vegetables at 400 degrees for 30 min

2. 2

   Brown onions, garlic, and ginger, add dried spices and chilies Add chopped tomatoes, vegetable broth, leave uncovered Stir the bottom from scorching and let the broth cook for 10 minutes in medium flame

3. 3

   Take roasted vegetable, mix with broth, stir Reduce heat, simmer until flavor have marinated and vegetable are cooked thoroughly Apply seasoning with salt pepper, fish sauce (optional), lime juice Garnish with cilantro leaves

* Per serving · 4 servings · Values may vary.

No additional tips available.