John Myers
Ingredients for 4 servings:
- ½ head of savoy cabbage
- 1 carrot(s)
- 3 m.-sized potatoes
- 50 g celery
- 500 ml vegetable stock
- ½ stalk(s) leek
- 1 bunch of parsley
- 1 cup sour cream or crème fraîche
- 1 jar beans, white
- 1 onion(s), roasted or fried onions
- salt and pepper
- turmeric
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes
White bean, savoy cabbage and potato stew
Clean and chop all the vegetables, and layer them in an oven-safe pot (e.g., a cast iron roasting pan). Then fill with vegetable stock and add a little salt. The vegetables shouldn’t be completely covered. Place the pot, lid on, in a cold oven and cook at around 190°C (fan oven) for about an hour. Then add the beans, onion, parsley, and sour cream. Season with salt, pepper, and turmeric. You can also add a roux or sauce thickener. The stew is very creamy even without a thickener. Now place it back in the oven uncovered for about 15 minutes. Tip: You can also add other vegetables, depending on what you have at home. In the photo, there’s half a zucchini left in the pot. I haven’t specified the exact quantities, as I make everything according to what I have in stock and my taste.
Facebook Comments