John Myers
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Stew: Vine Vegetable Creamer with Mango
The perfect stew: vine vegetable creamer with mango recipe with a picture and simple step-by-step instructions.
- 280 g Waxy potatoes with their skin on
- 3 tbsp Pickled tomato oil
- 45 g Onion white
- 60 g Carrot
- 80 g Yellow pepper
- 150 ml White wine selection (lovely)
- 180 g Zucchini
- 200 g Mango pulp
- 125 ml Cream
- 1 tsp Flor de Sal, Mediterranean
- Colorful pepper
- Dried tarragon
preparation
- Wash the potatoes, peel them and cut them into cubes … cook in salted water for about 10 minutes until al dente, drain and allow to cool
- Peel the onion, cut into rings and leave to marinate in the pepper oil for about 5 minutes … Wash, peel and slice the carrots … Wash the peppers, core them and lay them in strips … Wash the zucchini, evet. Peel and quarter … Peel the mango, remove the pulp from the core and cut into large pieces
Cook
- Sauté the onion in the “spice oil” … add the carrot and pepper pieces and let simmer for about 5 minutes … remove with the diced potatoes and white wine and reduce to 1/4 … add the zucchini and mango pieces and deglaze with the cream … season with herbal sea salt and pepper … bring to the boil briefly and simmer for about 5 minutes
Serve
- Arrange the cream stew of vineyards with tarragon on a deep plate
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