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Vegetable stew with amaranth

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Ingredients for 2 servings:

  • 50 g amaranth
  • 4 carrots
  • 2 zucchinis
  • 2 kohlrabi
  • 1 tsp olive oil
  • 500 ml vegetable stock
  • 1 piece(s) ginger, thumb-sized
  • 2 cloves garlic
  • 2 m.-sized onion(s)
  • 1 chili pepper(s)
  • 1 tbsp pumpkin seeds, chopped
  • n. B. Fresh herbs, of your choice and season

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Wholesome, vegan, suitable for WW

Clean or peel the vegetables and chop them finely. First, fry the onion, garlic, ginger, and chili pepper in hot olive oil. Then add the chopped vegetables and cook for about 5 minutes. Next, add the amaranth and pour in the vegetable stock. Simmer for 30 minutes. Finely chop the pumpkin seeds and herbs. Mix thoroughly again at the end, as the amaranth tends to settle to the bottom of the pot. Sprinkle with the pumpkin seeds and herbs 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.

Vegetable stew with amaranth

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