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Potato, carrot and leek stew

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Ingredients for 4 servings:

  • 5 large potatoes
  • 3 large carrots
  • 1 stalk(s) leek
  • 700 ml vegetable stock
  • 1 cup crème fraîche
  • 1 tbsp cornstarch
  • salt and pepper
  • Turmeric powder
  • olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple, meat-free, quick

Wash and finely chop the potatoes, carrots, and leeks. Briefly fry everything in a little olive oil and deglaze with the vegetable stock. Season with salt, pepper, and turmeric. Simmer over medium heat until the liquid has reduced significantly. Add the crème fraîche and season again if necessary. If it’s still too runny, stir in the cornstarch and simmer briefly.

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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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