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Potato and carrot stew

updated

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Ingredients for 4 servings:

  • 50 g butter
  • 500 g potatoes, diced
  • 500 g carrot(s) (bunch carrots), diced
  • 125 ml vegetable stock
  • 2 tbsp mixed herbs (chives, parsley, garlic, onion), fresh or frozen
  • salt and pepper
  • nutmeg
  • 1 pinch(s) of sugar
  • some leek
  • 2 small tomatoes or 1 large one

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with leek and tomato

Melt the butter in a saucepan. Add the diced potatoes and carrots and mix well. Bring to a simmer. Pour in the vegetable stock and simmer with the lid on for 25 minutes. Mash the vegetables with a masher and season with salt, pepper, nutmeg, sugar, and herbs. Finally, fold in the leeks and tomatoes. Let the mixture simmer for a bit longer. Meatballs go well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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