John Myers
LOW CARB Vegetable and Mushroom Stew
The perfect low carb vegetable and mushroom stew recipe with a picture and simple step-by-step instructions.
- 500 ml Vegetable broth
- 1 Garlic clove chopped
- 1 Juniper berry
- 1 Allspice grains
- 150 g Carrots
- 1 small Red peppers
- 250 g Fresh white cabbage
- 250 g Mushrooms brown
- 150 g Tomatoes
- 0,5 Red chilli
- 150 g Zucchini
- 1 pinch Salt and pepper from the mill
- 1 pinch Freshly grated nutmeg
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 100 ml Cream 10% fat
- Bay leaf fresh
- Bring the vegetable stock with the garlic, clove, juniper berries, allspice and bay leaf to the boil. Wash fresh bay leaf and enter! 🙂
- Peel and dice the carrots. Clean, wash and dice the paprika and chilli. Clean and roughly cut the pointed cabbage and wash. Wash and dice tomatoes. Clean and roughly cut the mushrooms. Wash the zucchini, cut into slices and then into strips.
- Then add the carrots, bell pepper, chilli and cabbage to the broth and simmer covered for 5 minutes. Then add tomatoes, mushrooms and zucchhini and cook for another 10 minutes.
- Season the stew with salt, pepper, seasoned salt, garip pepper and nutmeg and season to taste. Finally refine with cream! Serve!
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