Carrot stew with sweet potatoes

Ingredients for 4 servings:

• 2 kg carrot(s)
• 1 ½ kg sweet potatoes
• 3 shallots
• 1 bunch of flat-leaf parsley
• salt and pepper
• 500 ml vegetable stock
• Butter for frying
• 50 g butter flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

autumnal, sweet, delicious and simple

Peel the carrots and cut into small slices. Peel the shallots (or regular onions if desired) and sweet potatoes and cut into small cubes. Heat the butter in a large pot and sauté the carrots and onions until translucent. Season with salt and pepper. Finely chop the parsley and add it, stirring everything through. Stir in the sweet potatoes, sprinkle with the butter flakes, and do not stir again. Pour the stock into the pot and bring to a boil with the lid closed. Simmer on low heat with the lid closed for 25 minutes, stirring occasionally. The carrots will stay whole and the sweet potatoes will break down. This eliminates the need for a hand blender. Tips: For something more exotic, you can omit half the stock and add coconut milk instead. For a contrast to the sweet stew, non-vegetarians can try smoked Mettenden sausages or simple Bockwurst.