|600 g||potatoes (waxy)|
|500 g||Hokkaido pumpkin|
|1 tbsp||tomato paste|
|200 g||pickling onions|
|150 ml||red wine|
|500 ml||vegetable stock|
|sour cream for serving|
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.
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.
Stir in pickling onions.
Deglaze with red wine. Then add vegetable stock and bring to a boil.
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.
In the meantime, roughly chop parsley.
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.