Step 1/7
- 600 g potatoes
- ½ celery root
- 2 onions
- 1 sprig rosemary
- 2 sprigs thyme
- 500 g Hokkaido pumpkin
Peel potatoes and celery root and cut into walnut-sized cubes. Cut onions into slices. Pick herb leaves and roughly chop. Cut flesh of the Hokkaido pumpkin into equally sized cubes.
Step 2/7
- 50 g butter
- 1 tbsp tomato paste
- large saucepan
- cooking spoon
In a large saucepan, sauté onions in butter until translucent. Then, add cubed potatoes, pumpkin, and celery root and continue to sauté for approx. 5 min. Stir in tomato paste and continue to cook until the paste has lightly browned.
Step 3/7
Stir in pickling onions.
Step 4/7
- 150 ml red wine
- 500 ml vegetable stock
Deglaze with red wine. Then add vegetable stock and bring to a boil.
Step 5/7
Add in chopped herbs. Reduce to a simmer and allow to cook for approx. 15 - 20 min. until the vegetables are tender and the sauce has slightly thickened. Stir regularly.
Step 6/7
In the meantime, roughly chop parsley.
Step 7/7
- 1 tbsp cornstarch
- 2 tbsp water
- sour cream for serving
In a small bowl, dissolve cornstarch in some water. Add mixture to the stew until thickened to desired consistency. Stir in chopped parsley and serve with a dollop of sour cream.
