Carrot stew with ginger

Ingredients for 2 servings:

• 5 carrots
• 5 potatoes
• 1 piece(s) celeriac, tennis ball size
• 1 piece(s) ginger, thumb-sized
• 1 stalk(s) leek
• 1 onion(s)
• 4 cloves garlic, fresh
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• 1 tsp caraway seeds, ground
• ½ liter meat broth, concentrated
• 3 tbsp olive oil
• Salt
• Pepper, white from the mill

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the carrots, potatoes, and celery into approximately 1 cm wide cubes. Finely chop the ginger, onion, and garlic. Slice the leek. Pick the needles off the rosemary sprigs and chop them finely. Leave the thyme sprigs whole. Heat the oil in a pan and sauté the ginger, leek, onion, and garlic. Add all the other ingredients to the pan and pour in the stock. Simmer for 20 minutes. Season with pepper, salt, and caraway seeds. Remove the thyme sprigs before serving. The stew becomes more delicious, but also more calorie-dense, by adding finely chopped, smoked Mettwurst or cured, boiled pork belly.