McMoe's Winter Vegetable Stew

Ingredients for 4 servings:

• 500 g potato(s), waxy
• 400 g carrot(s)
• 1 onion(s), red
• 1 clove(s) garlic
• 1 zucchini
• 2 stalk(s) Celery
• 300 g Brussels sprouts
• 1 can white beans
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 ½ liters vegetable broth
• 100 g Grana Padano, freshly grated
• 1 bunch basil, chopped
• 1 tbsp lemon juice, freshly squeezed
• some salt
• some pepper, mixed, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Vegetarian

Peel and rinse the potatoes, and cut into 1.5 cm cubes. Peel and trim the carrots, then trim and rinse them, and cut them into sticks. Peel the onion and garlic clove, halve the onion and slice it into strips, and chop the garlic clove. Trim and rinse the zucchini, halve it lengthwise, and then slice it. Trim and rinse the celery stalks, and cut them into thin pieces. Wash and trim the Brussels sprouts, halving the larger ones and leaving the smaller ones whole. Drain the white beans in a colander, rinse them, and let them drain. Heat the olive oil in a large pot and sauté the onion strips along with the carrot sticks and chopped garlic. Then add the diced potatoes, stir in the tomato paste, and sauté everything for about 2 minutes. Then deglaze with the vegetable stock and simmer over medium heat for about 10 minutes. Then add the Brussels sprouts and celery pieces. After about 20 minutes of cooking time, add the zucchini slices and white beans. Let the stew simmer for another 10 minutes over low heat. Season the stew with a little salt, a few grinds of freshly ground pepper, and the lemon juice. Stir in the chopped basil. Divide the stew among plates and sprinkle with freshly grated Grana Padano. Serve with fresh baguette.