Peel and cut your shallots into quarters, place a large saucepan on medium to low heat add in 1 tbsp of olive oil and add the shallots. Allow them to sweat down so they start to caramelise.
While the shallots are cooking, you can prepare the rest of your vegetables. Peel the carrots and cut into chunky pieces, do the same with the beetroot. Cut your fennel into thinner slices and chop your mushrooms in to quarters.
Once your shallots have started to caramelise, you can add the rest of your vegetables, along with two crushed garlic cloves, the dijon mustard and 1 tbsp of olive oil. Add in the flour and mix everything so its all evenly coated. Allow to cook for a 5 minutes on a medium heat stirring every few minutes so it doesn’t catch to the pan.
Summer is here and you know what that means? summer bowls for days on end. As we long for days by the Mediterranean, this fresh and super quick summer bowl is getting us through the week. Check it out.
PLEASE SEND NOODS. Now that we've gotten your attention, check out this Tangy Chickpea & Coconut Curry with Thick Cut Noodles. All you need is our Tangy Chickpea & Coconut Curry and some thick cut noodles.
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