Green Banana Ratatouille

• 1 Carrot; weighing about 120g
• 1/4 Celeriac; weighing about 90g
• Green banana; weighing about 200g
• 2 md Sized celery stalks
• 3 tb Olive oil
• 3 tb Dry white wine
• 125 ml Chicken stock
• 2 tb Cilantro; chopped
• Salt and freshly ground black pepper

Instructions

1. 1

   Peel the carrot, celeriac and potato.

2. 2

   Trim the celery and courgette.

3. 3

   Cut all the vegetables into small, neat cubes.

4. 4

   Heat 2tbsp oil in a frying pan over a low heat and cook the carrot, celeriac and potato for 2 minutes, stirring occasionally.

5. 5

   Stir in the wine and boil until reduced to a glaze.

6. 6

   Stir in half the chicken stock.

7. 7

   Add the celery and cook for 5 minutes, then stir in the courgette.

8. 8

   Continue cooking, gradually adding the remaining stock and stirring, until all the vegetables are just tender and the essence has evaporated.

9. 9

   Stir in the remaining olive oil, and the coriander and season.

10. 10

    Serve hot.