John Myers
Carrot Blossom Stew À La Papa
The perfect carrot blossom stew à la papa recipe with a picture and simple step-by-step instructions.
- 700 g Carrots
- 400 g Potatoes
- 300 g Celery
- 300 g Leek
- 1 Onion approx. 100 g
- 1 piece Horseradish approx. 25 g
- 4 Small cloves of garlic
- 1 Red chilli pepper
- 2 tbsp Olive oil
- 1,5 liter Clear broth (6 teaspoons instant)
- 100 ml Orange juice
- 100 g Boiled ham
- 1 tsp Salt
- 1 tbsp Sweet soy sauce
- Possibly frozen or fresh parsley
- Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossoms (approx. 3 – 4 thick) with the knife. Peel and dice the potatoes. Peel and dice the celery. Clean and wash the leek and cut into rings. Peel and dice the onion. Peel the ginger, horseradish, chilli pepper and garlic and dice very finely. Heat olive oil (2 tbsp) in a tall saucepan and fry the vegetables (carrot blossoms, potato cubes, celery cubes, leek rings, onion cubes, ginger cubes, horseradish cubes, garlic clove cubes and chilli pepper cubes) vigorously in it, deglaze / pour in the broth (1.5 liters) with Season orange juice (100 ml), salt (1 teaspoon) and sweet soy sauce (1 tbsp) and simmer / boil for 25 minutes. Cut the ham into small diamonds and add. Garnish with frozen parsley or fresh and serve.
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