Carrots, Turmeric Root, Sweet Potato Stew

What is and can the root “turmeric”

1. Turmeric is called “turmeric” in this country. Its properties include: it detoxifies, has a germicidal, anti-infectious, worm-inducing, fever-reducing, anti-inflammatory, antipruritic and thirst-quenching effect. Turmeric, which our ancestors knew, protects the stomach. Turmeric relieves acute stomach pain and also stimulates the formation of mucus in the stomach.
2. The latest findings (proven) are an extra reason for me personally to fall back on this root more often. The root turmeric lowers the cholesterol level and has a positive effect on allergies and hay fever. Ergo – this spice (the root) has to find its place in every kitchen. The turmeric root can be used just like fresh ginger. It can be freshly grated or chopped into small pieces for seasoning. If you have problems with the slightly bitter, nutty aroma then you can alternatively add the roots in larger pieces to the food. By cooking (processing) – all active ingredients are released and you can simply remove the pieces from the finished dish. Well enough raved about it – now it’s time for the pot!

preparation

1. First, the carrots and sweet potatoes and potatoes are peeled and diced. Then rinse well with hot water and place in a sufficiently large saucepan. Since I prefer a large area for the cooking process, I put the ingredients in a large roaster. Cut the garlic into the finest cubes and add. Now pour the carrot juice over the ingredients. Mix well, set the stove to half power. Stir again and again until the carrot juice has reduced its amount by half.
2. Grate the turmeric root or if you want to remove it later, cut it into larger pieces. I rub them right on the ingredients. Grind all the spices fresh and distribute them evenly. Mix well and put the lid on the saucepan. The one pot now needs about 10 minutes to cook. After 5 minutes, mix everything well and put the lid back on. Then they grate the habanero and mix them in.
3. By mixing the ingredients several times, the One Pot is now almost perfect. Possibly wander through again with the pounder and then pour on the olive oil. Stir and enjoy.
4. I had prepared meatballs for this. The special thing about these meatballs was that they consisted of half meat (beef) and the other half of eggplant and zucchinimus. A little tomato, cucumber and pepper pieces gave the meatballs a certain juiciness. The recipe is not online yet – but I will do it later. All the vegetables came from my garden 🙂

Bon appetit and culinary greetings your Biggi ♥