John Myers
Vegetable Stew À La Papa
The perfect vegetable stew à la papa recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 400 g Celery
- 400 g Kohlrabi
- 400 g Carrots
- 200 g Onions
- 200 g Celeriac
- 100 g Sugar snap
- 50 g Spring onions
- 20 g Ginger
- 10 g Fresh coriander
- 2 Garlic cloves
- 50 grf Diced ham
- 2 tbsp Butter
- 1,5 liter Meat broth (6 teaspoons instant)
- 1 tsp Salt
- 1 tsp Ground caraway seeds
- 1 tbsp Maggi wort
- 1 tbsp Sweet soy sauce
- 0,5 tsp Pepper
- 0,5 tsp Sambal oelek
- 2 tbsp Creme fraiche Cheese
- Possibly sausages
- Possibly fresh farmer’s bread
- Peel and dice the potatoes, celery and kohlrabi (approx. 1 cm edge length). Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Peel and dice the onions. Clean / remove the celery and cut into slices. Clean / remove sugar peas and cut into lozenges (approx. 1 cm long). Clean and wash the spring onions and cut diagonally into rings. Peel and finely dice the ginger and garlic. Pluck coriander and finely chop / chop. Fry the diced bacon (50 g) with butter (2 tbsp) in a large saucepan and add one after the other the ginger cubes, garlic clove cubes, onion cubes, celery cubes, potato cubes, kohlrabi cubes, carrot blossoms, celery slices, sugar snap peas and spring onion rings and stir vigorously. Deglaze / pour in the meat stock (1.5 liters) and simmer / cook for about 25 minutes. Season to taste with salt (1 teaspoon), ground caraway (1 teaspoon), Maggi seasoning (1 tbsp), sweet soy sauce (1 tbsp), pepper (½ teaspoon), sambal oelek (½ teaspoon) and crème fraîche (2 tbsp). Bring to the boil briefly, fold in the chopped coriander and serve hot. Sausages and / or fresh farmer’s bread may be enough.
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