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Vegetarian – Vegetable Stew

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Vegetarian – Vegetable Stew

The perfect vegetarian – vegetable stew recipe with a picture and simple step-by-step instructions.

  • 450 g Potatoes
  • 200 g Carrots
  • 1 liter Vegetable broth
  • 1 pole Leek
  • 250 g White mushrooms
  • 50 g Fennel
  • Salt
  • Rose paprika powder
  • Turmeric
  • Chili powder
  1. Boil the potatoes + carrots until soft, allow to cool, peel and cut into large pieces. Put these pieces in the hot vegetable stock and chop them up with the mixer.
  1. Clean the leek and mushrooms, cut into pieces that are not too small. Also clean the fennel, cut into small pieces. First add the leek and fennel pieces to the saucepan and let them cook, followed by the mushroom pieces a little later. Season the stew with the spices.
Dinner
European
vegetarian – vegetable stew

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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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