in Germany

Yellow beetroot puree – Swabian carrot and potato stew

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Ingredients for 6 servings:

  • 1 spring onion(s)
  • 1 garlic clove(s)
  • 650 g potatoes, mainly waxy
  • 500 g carrot(s)
  • 3 tbsp oil
  • 1 liter vegetable broth
  • 2 pinches of salt
  • ½ bunch parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Childhood memories

Clean all the vegetables and chop them into large pieces. Heat the oil in a pan and brown the vegetables. Pour in the broth, bring to a boil, and simmer in a covered pan for 15-20 minutes. Puree the vegetables, season, and taste. Add a little more broth or water if the stew is too thick. Chop the parsley and stir it into the stew. Swabians eat the yellow beetroot puree with spaetzle, of course! Tip: If you like this dish with meat, you can also sear a piece of shank on both sides before adding the vegetables and then cook it in the broth. Afterwards, remove the meat from the bone and shred it into pieces.

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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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