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Vegetable and sweet potato stew

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Ingredients for 2 servings:

  • 200 g sweet potatoes
  • 150 g carrot(s)
  • ½ stalk(s) leek
  • 200 g mushrooms
  • 2 tbsp rapeseed oil
  • 450 g vegetable stock
  • Salt and pepper from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Peel the sweet potatoes and carrots and cut into small cubes. Slice the leeks into rings. Trim and halve the mushrooms. Heat the oil in a saucepan, add the carrots, potatoes, and leeks, and sauté for 3 minutes. Add the mushrooms and sauté for another 2 minutes. Pour in 450 ml of vegetable stock. Bring everything to a boil while stirring. Reduce heat to low and simmer for about 10 minutes, stirring occasionally. Season with salt and pepper, and serve.

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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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