Hearty vegetarian stew

Based on 49 ratings
Verena

Verena

Founder

Difficulty

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

Ingredients

Servings:-4+
600 g potatoes (waxy)
½ celery root
onions
1 sprig rosemary
2 sprigs thyme
500 g Hokkaido pumpkin
50 g butter
1 tbsp tomato paste
200 g pickling onions
150 ml red wine
500 ml vegetable stock
20 g parsley
1 tbsp cornstarch
2 tbsp water
sour cream for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
350
Protein
19 g
Fat
15 g
Carb
123 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.
    • 600 g potatoes
    • ½ celery root
    • onions
    • 1 sprig rosemary
    • 2 sprigs thyme
    • 500 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.
    • 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.
    • 200 g pickling onions

    Stir in pickling onions.

  • Step 4/7

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

    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.
    • 20 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.
    • 1 tbsp cornstarch
    • 2 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.