in Soup Recipes

Vegetable julienne – stew from leftovers

updated

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Ingredients for 2 servings:

  • 2 potatoes, peeled
  • 1 zucchini
  • 2 carrots, peeled
  • ½ kohlrabi, peeled
  • ½ broccoli
  • 1 stalk(s) leek
  • 2 beetroots, cooked
  • 300 ml vegetable stock
  • 300 ml beef broth
  • salt and pepper
  • 1 tbsp chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Often, you have uncooked vegetable leftovers in the fridge after a weekend. These can be quickly turned into a delicious stew that’s low in calories and great for losing weight. Cut the broccoli into small florets. Use a knife to cut the leek into 5 cm long sections and cut these into thin strips. Julienne all the other vegetables and the potatoes. Place the vegetables, except the pre-cooked beets, in a pot and pour over both broths. Heat and simmer for about 5 minutes. Add the beets, stir in, and heat briefly. Season with salt and pepper. Serve in deep plates and sprinkle with chives.

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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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