John Myers
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Root Vegetable Stew in Winter
The perfect root vegetable stew in winter recipe with a picture and simple step-by-step instructions.
- 2 piece Carrots, diced
- 2 piece Parsley root, diced
- 2 piece Parsnips, diced
- 2 piece Yellow beets, diced
- 1 piece Beetroot, diced
- 4 piece Potatoes, diced
- 1 piece Cabanossi (boiled sausage), diced
- 20 g Ham cubes
- 1 piece Onion, red, diced
- 1 tbsp Oil
- 1 tsp Rosemary needles
- 1 stalk Chopped parsley
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- 20 ml Gravy
- 500 ml Water or broth
Preparation:
- Wash the beets and tubers with water, clean and dice. The colorful diversity is what makes it here. Remove a little of everything and fry briefly with the ham cubes.
Cook:
- Put everything in a saucepan together with the herbs and spices, the diced ham, 500 ml of water or stock and slowly bring to the boil (20 minutes). If necessary, a little roast stock gives off a slightly rounder taste.
Use:
- As a stew or as a soup in the cold season.
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