Mixed vegetable stew

Ingredients for 3 servings:

• 600 g spare ribs
• 300 g potatoes, floury
• 500 g bunched carrots
• 1 thin leek(s)
• 200 g peas, fresh or frozen
• 1 clove(s) garlic
• 1 tsp, leveled coriander powder
• 2 tsp, leveled salt
• e.g. celery salt
• n. B. Pfeffer
• 1 bunch parsley, flat
• 2 liters of water
• 1 tsp cornstarch
• some cold water to mix

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes

It’s best to have the butcher cut the spare ribs into pieces, rinse them, and add them to the broth in lukewarm water. The meat should just be covered. Bring to a boil. When it’s boiling, add the peeled, uncrushed garlic clove, the finely chopped parsley stalks, and the salt. Reduce the heat, cover, and simmer for about 1 hour. The meat is tender when the bones come out easily. In the meantime, peel the potatoes and carrots, dice the potatoes, and slice the carrots. Trim and clean the leek, and cut it into thin rings. If using fresh peas, shell them. Chop the parsley. When the meat is tender, remove the bones, and cut into cubes. Add the diced potatoes, carrot slices, and leek rings to the broth and season with coriander powder. Let everything simmer for about 8 minutes. Then add the peas and simmer for another 5 minutes, or until cooked through. Return the meat to the stew. Mix the cornstarch with a little water to lightly thicken the stew. Season with pepper and celery salt. Bring back to a boil and add the chopped parsley.