Vegetable stew with broad beans and roots

Ingredients for 4 servings:

• 200 g salmon ham
• 400 g root(s)
• 400 g vegetable onions
• 1 jar of beans (broad beans), 450 g drained weight each
• 1 cup crème fraîche
• ⅛ liter vegetable broth
• 1 tsp sugar
• salt and pepper
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick, easy, healthy

To prepare: Cut the salmon ham (I always use the wrapped slices) into cubes, as well as the onions, large cubes are fine here. Slice the roots and drain the broad beans in a sieve. Briefly fry the salmon ham in a little oil, then add the roots and onions and sauté for about 10 minutes. Then add the vegetable stock and 1 teaspoon of sugar. Let everything simmer for about 15-20 minutes. If you like the roots firm, you may need to reduce the cooking time. Now stir in the cup of crème fraîche and season with pepper (mixed pepper is fine) and salt. Finally, stir in the broad beans and heat through. If you like, you can thicken the sauce a little; we like it just the way it is. We like to serve it with rice.