Celery Root Stew with Bell Peppers and Tomatoes
Peel tomato, halve, remove the seeds and dice. Peel celery root and the carrots and dice. Peel shallots and finely chop. Cut bell peppers in half, remove seeds and dice.
Fry the shallots in hot oil until soft. Add the remaining vegetables, sauté briefly, then pour in the broth. Season with caraway seeds, salt and pepper and simmer half-covered, stirring occasionally for about 10 minutes. Before serving, adjust seasonings and sprinkle with parsley.