Hearty vegetarian stew
Community member
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, large saucepan, cooking spoon, small bowl
How-To Videos
How to prepare celery root
Homemade vegetable stock
How to cut an onion
How to cut Hokkaido pumpkin
Nutrition per serving
Step 1/7
- 300 g potatoes
- ¼ celery root
- 1 onions
- ½ sprig rosemary
- 1 sprigs thyme
- 250 g Hokkaido pumpkin
- cutting board
- knife
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
- 25 g butter
- ½ 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
- 100 g pickling onions
Stir in pickling onions.
Step 4/7
- 75 ml red wine
- 250 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
- 10 g parsley
- cutting board
- knife
In the meantime, roughly chop parsley.
Step 7/7
- ½ tbsp cornstarch
- 1 tbsp water
- sour cream for serving
- small bowl
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.
