Asian-Style Pot Au Feu

• 1 ONION
• 1 GARLIC CLOVE
• 200 g CARROTS
• 2 CUBES OF BEEF STOCK
• 15 g FRESH GINGER
• 1 STICK OF LEMONGRASS
• 8 SPRIGS OF CORIANDER
• 200 g RAW PRAWNS OR FROZEN PRAWNS
• 1.5 L WATER

Peel and roughly chop the onion, garlic and carrots. Crush the lemongrass stick using a knife.

Place 1.5 L of water, the stock cubes, carrots, ginger, garlic, lemongrass and half the bunch of coriander in the bowl fitted with the mixer. Launch the P2 slow cook program at 95°C for 20 mins.

At the end of the program, add the prawns and relaunch the P2 slow cook program at 95°C for 10 mins.

Serve in bowls and garnish with the remaining coriander.

TIP You could replace the prawns with chicken; add it 15 mins before the end of cooking.