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Vegetable Ribbons and Rings Recipe

Ingredients

8 (3 1/2 inch) round foil wedges

8 (3 3/4 inch) flour tortillas

3 cups vegetable oil

2 cups cubed and diced carrots

1 cup chopped celery

1 cup chopped potatoes

1 cup chopped tomato

2 banana

4 (6 ounce) cubes chicken bouillon granules

1/2 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg (I use none)

Directions

Preheat a lightly oiled skillet over medium heat. Heat 1 cup oil or fat in a skillet over medium heat; be careful not to burn; saute the celery for 2 minutes, then mix the chopped onion with 3/4 cup of the carrots and celery.

In a medium bowl, combine the vegetable stock, bell pepper, onion, carrots and celery. Season with 1 cup salt and crushed pepper. Simmer for an additional 15 to 30 minutes, or until vegetables are tender.

Shape the mixture into rings; place 1 1/4 in each ring. Brush each ring with the oil or water; cook until golden, about 3 minutes. Serve warm with the beef or vegetables.

Comments

Landa Graan writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was FANTASTIC! I did not use sugar, but left it out because I do not like sweets. It would not have made it, and I did not have time to make it. I will make this time and time again.