John Myers
Carrots – Potatoes – Stew
The perfect carrots – potatoes – stew recipe with a picture and simple step-by-step instructions.
- 450 g Potatoes
- 250 g Carrots
- 100 g Parsley root
- 3 Spring onions
- 500 ml Water
- 1,5 tablespoon Tomato paste
- 1 teaspoon Vegetable broth powder
- 1 tablespoon Cornstarch
- Salt to taste
- The whole excitement about Corona is on your stomach, that’s why we had light food yesterday.
- Bring the water to a boil in a large saucepan.
- Peel the carrots, potatoes and parsley roots and cut into small cubes. The smaller the cubes, the faster they’ll cook. Clean the spring onions and cut into fine rings.
- Put the vegetables with the broth in the boiling water and simmer with the lid closed for about 15 minutes on a low level. Test with a fork whether the vegetables are done.
- If desired, mix tomato paste, cornstarch and a little salt in a little water and stir into the soup. This makes it a little thicker.
- Arrange the soup on plates and decorate with a little green.
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