Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 15

2 onions, peeled and thinly sliced

16 large Jerusalem artichokes, peeled and sliced

1 tablespoon of (GF) vegetable stock (bouillon) powder

2 litres/70fl oz/2 quarts of water

3 bay leaves

2 heaped teaspoons of mixed herbs

1 clove of garlic, peeled and crushed

1 small, mild chilli, seeded and chopped

1 tablespoon of (GF) cornflour (cornstarch)

Salt and freshly ground black pepper

400g/14 oz can of artichoke hearts, drained and quartered