Sígraen's delicious parsnip and sweet potato stew

Ingredients for 2 servings:

• 1 tbsp rapeseed oil
• 1 onion(s), peeled, diced
• 1 garlic clove(s), peeled, diced
• ¼ tsp coriander powder
• ¼ tsp ginger powder or 1/2 tsp fresh, grated ginger
• 1 tsp, heaped turmeric
• 500 ml vegetable stock
• 200 g parsnip(s), peeled, diced
• 200 g sweet potatoes, peeled and diced
• 200 g carrot(s), peeled, diced
• salt and pepper
• Chili powder or 1 small chopped chili pepper
• 1 tsp coriander leaves, finely chopped.
• 150 g chicken breast or other fillings, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

aromatic, light, whether vegetarian or with meat, always a pleasure

Heat the rapeseed oil in a large pot and sauté the diced onion. Add the diced garlic and let it become translucent. Stir in the coriander powder, ginger, and turmeric and roast briefly. If using fresh chili, add it as well. Pour in the hot vegetable stock. Bring to a boil, then add the vegetables and cook over medium heat for about 8 minutes until al dente. Season to taste with pepper, salt, and chili powder, if desired. If desired, you can also add diced chicken breast, shrimp, salmon, or sausage slices to cook in the mixture. Sprinkle with chopped coriander before serving (or use chopped parsley if you don’t have it) and enjoy while hot.