John Myers
Carrot and Zucchini Flower Stew
The perfect carrot and zucchini flower stew recipe with a picture and simple step-by-step instructions.
- 400 g Carrots
- 400 g Potatoes
- 400 g Zucchini
- 1 Onion approx. 100 g
- 2 1 -2 Stangen Staudensellerie ca. 100 g
- 100 g Peas frozen
- 2 tsp Sage rubbed (here: from the previous year from own garden)
- 1 tsp Marjoram rubbed (here: previous year from own garden)
- 1 tsp Sea-Salt
- 500 ml Vegetable broth (2.5 tsp instant)
- 500 ml Vegetable water (cooking water)
- 2 tbsp Butter
- 0,5 tsp Sambal oelek
- 2 Strong pinches of sea salt
- 1 Pot with steamer insert
- 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. 4 – 5 mm thick) with the knife. Peel, wash and dice the potatoes. Scrape the zucchini with the vegetable blossom scraper, quarter lengthways and cut into slices (approx. 1 cm thick). Peel the onion, cut into eighths and cut into wedges. Clean / remove the celery and cut diagonally into slices (approx. 1 cm thick). Put the vegetables (potato cubes, carrot blossoms, onion wedges, celery slices and zucchini slices) in a steam outlet, pour approx. 2 liters of water into the saucer and cook / steam everything for approx. 25 – 30 minutes. Heat butter (2 tablespoons) in a large saucepan, add the steamed vegetables, fry briefly, deglaze with the vegetable stock (500 ml / 2.5 teaspoons instant) and pour 500 ml of cooking water over them. Season with sea salt (1 teaspoon), rubbed marjoram (1 teaspoon) and rubbed sage (2 teaspoons) and simmer / cook for 5 – 10 minutes. Season with sambal oelek (½ teaspoon) and sea salt (2 big pinches) and serve.
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