Universal Vegetable Dressing
The main ingredients and broth provide protein, minerals, and satiety, while the aroma of garlic adds depth. The hot broth brings the ingredients together in a mellow, full-bodied texture. A distinct accent is olives.
Chop onion (400 g). Chop carrot (400 g). Chop olive oil (400 g). Chop celery (200 g). Measure bell pepper (150 g). Chop tomato paste (120 g). Chop parsley (30 g). Chop dill (30 g). Chop garlic (20 g). Add table salt (to taste).
Heat olive oil (400 g) in a deep skillet and add the onion, carrot, celery root, and bell pepper. Sauté over medium heat for about 15 minutes, until the vegetables soften. Stir in garlic (20 g) and tomato paste (120 g), cook for another 5 minutes, then add parsley (30 g), dill (30 g), and table salt (to taste). Mix and cool.
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