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Stew with autumn vegetables

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Ingredients for 3 servings:

  • 25 g butter
  • 375 g pumpkin(s)
  • 250 g potatoes
  • 100 g carrot(s)
  • 75 g leek, the white part
  • 25 g parsley root(s)
  • 50 g celeriac
  • 350 ml vegetable stock
  • 1 tsp marjoram, dried
  • some lemon pepper
  • some salt
  • n. B. sausages

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Quick to make, optionally vegetarian

Clean, peel, and slice the vegetables. Melt the butter in a saucepan, sauté the potatoes and pumpkin, then add the remaining vegetables and sauté briefly. Pour in the vegetable stock, mix in the spices and marjoram, and cook until the vegetables are tender. Mash everything with a potato masher, season to taste, and add a little more stock if desired. If you like, add sliced ​​sausages, Mettwurst, or Cabanossi and let them simmer. Well-seasoned and reheated, it actually tastes even better than freshly cooked.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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