Vegetable Stew
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 400 grams small new Potato
- 1 sm can Baby corn cob
- 150 grams Peas
- 3 medium carrots
- ½ bunch scallions
- 1 l Vegetable broth
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 4 Tbsps Crème fraiche
- 1 Tbsp lemon juice
- Nutmeg
- salt
- freshly ground peppers
- Endive
Preparation steps
1.
Rinse the potatoes and cook in salt water for 25 minutes. Drain the corn. Peel the carrot and cut into sticks. Rinse and cut the scallions. Rinse the lettuce, shake dry and cut into fine strips.
2.
Boil the vegetable stock. Cook the carrots for 5 minutes. Add the scallions and peas and cook for another 3 minutes. Strain the vegetables through a sieve and catch the broth. Rinse the vegetables with cold water and drain.
3.
In a pot, melt butter. Add the flour and hot broth. Bring to a boil, and allow to simmer for 15 minutes. Stir in the sour cream and season with salt, pepper, lemon juice and nutmeg.
4.
Add all the vegetables into the pot and heat. Serve in bowls garnished with lettuce strips.
