Chunky Oyster & Brussels Sprouts Chowder Recipe by cookpad.japan
Cooking Instructions 1 Make a cross-cut in the brussels sprouts roots. Lightly boil in salt water, then drain. 2 Cut the onion into 1 cm. Cut the potato into 3 cm, the carrots into 2 cm, and the bacon into 1 cm strips. 3 Melt butter in a pot and add onions, carrots, and bacon. Once the onions have wilted, add the potatoes. Once the oil has soaked in, add flour and fry. 4 Add the [A] ingredients and bring to a boil. Boil on medium heat for 5 minutes while removing scum. Add soy milk and brussels sprouts and boil for another 5 minutes. Dissolve the miso, add oysters and lightly cook through. 5 Flavor with salt and pepper. Transfer to a serving plate, top with parsley and it's complete. 1 Make a cross-cut in the brussels sprouts roots. Lightly boil in salt water, then drain. 1 Make a cross-cut in the brussels sprouts roots. Lightly boil in salt water, then drain. 2 Cut the onion into 1 cm. Cut the potato into 3 cm, the carrots into 2 cm, and the bacon into 1 cm strips. 2 Cut the onion into 1 cm. Cut the potato into 3 cm, the carrots into 2 cm, and the bacon into 1 cm strips. 3 Melt butter in a pot and add onions, carrots, and bacon. Once the onions have wilted, add the potatoes. Once the oil has soaked in, add flour and fry. 3 Melt butter in a pot and add onions, carrots, and bacon. Once the onions have wilted, add the potatoes. Once the oil has soaked in, add flour and fry. 4 Add the [A] ingredients and bring to a boil. Boil on medium heat for 5 minutes while removing scum. Add soy milk and brussels sprouts and boil for another 5 minutes. Dissolve the miso, add oysters and lightly cook through. 4 Add the [A] ingredients and bring to a boil. Boil on medium heat for 5 minutes while removing scum. Add soy milk and brussels sprouts and boil for another 5 minutes. Dissolve the miso, add oysters and lightly cook through. 5 Flavor with salt and pepper. Transfer to a serving plate, top with parsley and it's complete. 5 Flavor with salt and pepper. Transfer to a serving plate, top with parsley and it's complete. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Simple,Easy pasta and shrimp by Pam... sunshines caramel apple cheesecake Potato and Ground Beef Burritos Vickys Flourless Black Bean Brownies, GF DF EF SF NF Roll-Out Sugar Cookies Simple,Easy pasta and shrimp by Pam... sunshines caramel apple cheesecake Potato and Ground Beef Burritos Vickys Flourless Black Bean Brownies, GF DF EF SF NF Roll-Out Sugar Cookies Finger-Food Okonomiyaki Pancake for Toddlers on Solid Foods Yogurt Jelly with Lots of Strawberries Simple Cream Simmered with Spinach as the Main Ingredient Super Easy Komatsuna Tossed with Grated Daikon Radish Spinach with Sesame Seed Side Dish [Simple and Nutritious] Tofu Steak with Thick Sauce Chestnut Rice Cauliflower Fritters Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce Curry Ramen for Lunch, Made with Leftover Curry Finger-Food Okonomiyaki Pancake for Toddlers on Solid Foods Yogurt Jelly with Lots of Strawberries Simple Cream Simmered with Spinach as the Main Ingredient Super Easy Komatsuna Tossed with Grated Daikon Radish Spinach with Sesame Seed Side Dish [Simple and Nutritious] Tofu Steak with Thick Sauce Chestnut Rice Cauliflower Fritters Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce Curry Ramen for Lunch, Made with Leftover Curry