Hearty vegetarian stew

Hearty vegetarian stew

Based on 83 ratings
Verena

Verena

Community member

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
300 g
potatoes (waxy)
¼
celery root
1
onions
½ sprig
rosemary
1 sprigs
thyme
250 g
Hokkaido pumpkin
25 g
butter
½ tbsp
tomato paste
100 g
pickling onions
75 ml
red wine
250 ml
vegetable stock
10 g
parsley
½ tbsp
cornstarch
1 tbsp
water
sour cream for serving
MetricImperial

Utensils

cutting board, knife, large saucepan, cooking spoon, small bowl

How-To Videos

how-to-prepare-celery-root

How to prepare celery root

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal350
Protein19 g
Fat15 g
Carb123 g
  • Step 1/7

    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.
    • 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

    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.
    • 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

    Stir in pickling onions.
    • 100 g pickling onions

    Stir in pickling onions.

  • Step 4/7

    Deglaze with red wine. Then add vegetable stock and bring to a boil.
    • 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.

    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.
    • 10 g parsley
    • cutting board
    • knife

    In the meantime, roughly chop parsley.

  • Step 7/7

    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.
    • 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.

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