Autumn stew, opmutti's style

Ingredients for 3 servings:

• 300 g carrot(s), peeled and weighed
• 400 g savoy cabbage
• ½ Hokkaido pumpkin(s), approx. 570 g, hollowed out
• 200 g peas, cooked or frozen
• 1 large onion(s)
• 3 garlic cloves
• 500 ml vegetable stock
• 1 shot of oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 10 minutes

vegan

Soak the dried peas the night before according to the package instructions and cook them the next day according to the instructions. Clean the carrots, halve or quarter them, depending on their size, and cut them into 1/2 cm slices (quarters). Dice the savoy cabbage to match the carrots. Cut the Hokkaido cabbage into cubes of the same size. Dice the onion and finely dice the garlic. Heat the oil in a large pot and soften the onions and garlic. Then sauté the carrots, stir, add the savoy cabbage and pumpkin, and mix. Add the cooked peas without the cooking water and stir. Deglaze with vegetable stock and simmer with the lid on over low heat until tender. Notes: You can of course also use fresh or frozen peas. You don’t have to stick to the quantities so precisely; a few grams more or less doesn’t matter in a stew.