John Myers
Winter Vegetable Stew
The perfect winter vegetable stew recipe with a picture and simple step-by-step instructions.
- 1 piece Kohlrabi, 600 gr
- 200 g Jerusalem artichoke fresh
- 1 piece Carrot, 150 gr
- 1 piece Leek, 140 gr
- 2 piece Celery root, 80 gr
- 1 piece Fennel, 200 gr
- 1 piece Onion, 100 gr
- 6 piece Sun-Dried tomatoes
- 700 g Potato
- 3 tbsp Clarified garlic butter
- 2 liter Vegetable stock
- 250 ml White wine
- 3 piece Bay leaves
- 5 piece Juniper berries
- 10 piece Black peppercorns
- 0,5 bunch Chives
- Freshly grated nutmeg
- 1 piece Thuringian cooked sausage, approx. 400 gr
- Clean, peel and cut the root vegetables into bite-sized cubes / slices.
- Heat the clarified garlic butter in a large saucepan and sweat the root vegetables well.
- In the meantime, peel the potatoes and cut into bite-sized pieces. Cut the sun-dried tomatoes into small strips and add them when the root vegetables are sweaty.
- Then pour the vegetable stock and the wine, add the spices (put the berries in a tea bowl) and simmer over a low heat until the vegetables are cooked through.
- Finely chop the chives. Cut the sausage into slices and add both about 10 minutes before the vegetables are done.
- Remove the spices and bay leaf and season with nutmeg to taste ….. then I wish you a good appetite
- When it comes to stew, I always cook in reserve, the rest is frozen in portions.
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