Arrietty’s Family White Stew

• •1 piece Onion (diced into 1cm cubes)
• •1 piece Carrot (diced into 1cm cubes)
• •50 g Frozen spinach
• •1 tsp Olive oil
• •2 tsp All-purpose flour
• •200 ml Water
• •1 tsp Chicken stock powder (Consommé)
• •200 ml Milk
• •to taste Salt
• •to taste Black pepper

Instructions

1. 1

   Heat the olive oil in a medium pot over medium heat. Add the diced onions and carrots, and sauté for 5-7 minutes until the onions are translucent and the carrots begin to soften.

2. 2

   Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes until the flour is well incorporated and no longer powdery, creating a roux.

3. 3

   Gradually pour in the water, stirring continuously to prevent lumps. Add the chicken stock powder. Bring the mixture to a gentle boil, then reduce heat and skim off any foam that rises to the surface. Let it simmer for about 5 minutes.

4. 4

   Stir in the milk and the frozen spinach. Continue to simmer gently for another 5-7 minutes, stirring occasionally, until the vegetables are tender and the stew has thickened to your desired consistency.

5. 5

   Season the stew with salt and black pepper to taste. Adjust as needed.

6. 6

   Ladle the hot stew into deep wooden bowls, just like the Borrowers would. Serve immediately.

Chef's Tips

• 💡For the full 'Borrower' experience, serve this stew with slices of crusty bread topped with melted cheese on the side. You can quickly toast bread slices and melt cheese under a broiler.
• 💡Feel free to add other small diced vegetables like potatoes or mushrooms if you'd like a heartier stew. Add them along with the carrots and onions to ensure they cook through.
• 💡To make this stew vegetarian, use vegetable stock powder instead of chicken stock powder.