Slow cooking of vegetables and meatballs
2 cups (300 g) rutabaga, peeled and diced
3 carrots, peeled and cut into rounds
3 potatoes with yellow flesh, unpeeled and diced
1 onions, thin slices
1/2 pound (225 g) white mushrooms, sliced
1 bottle (20 ounces / 600 ml) strained tomatoes
1 can (10 oz / 284 ml) concentrated chicken broth (see note)
1 pound (450 g) sausage (about 4 sausages)
Basil leaves, to taste
Sharp cheddar shavings, to taste
In a free dish, combine vegetables, strained tomatoes and broth. Season with salt and pepper. Cover and cook for a low level for 8 hours.
Shape the sausage into small meatballs and add to the slower stove. Cover and continue cooking for 30 minutes in High.
Divide the vegetables, meatballs and sauce between six bowls. Garnish with basil leaves and cheese chips.
Attention: Instead of concentrated chicken broth, dilute 4 teaspoons (20 ml) of any concentrated broth (such as Bovril) in 1 cup (250 ml) of boiling water.
Makes 6 portions.