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Ingredients
Vegetable Stew
- Ingredients
- 400 grams Salsify
- ½ lemon
- 200 grams carrots
- 100 grams Swiss chard
- 800 grams potatoes
- 100 grams Parsnips
- 200 grams Kohlrabi
- 2 scallions
- 3 small shallots
- 1 Tbsp clarified butter
- 200 grams Cauliflower
- 1 sm can Saffron (1 gram)
- 1 small rosemary
- 400 milliliters Vegetable broth
- salt
- 1 garlic clove
- 3 Tbsps Crème fraiche
- 2 Tbsps milk
- ½ tsp Carob (2 grams)
Squeeze the lemon into a bowl of water. Rinse and peel the salsify, cut diagonally into 3 cm (approximately 1 1/4-inch) long pieces and place in the lemon water.
Peel the carrot and cut diagonally into 3 cm (approximately 1 1/4-inch) long pieces. Remove the chard greens and cut the stems into 2 cm (approximately 3/4-inch) long pieces.
Peel the potatoes and cut into very small cubes.
Peel the parsnip and kohlrabi and cut into 1 cm (approximately 1/2-inch) large cubes. Cut the scallions and the chard leaves into 3 cm approximately 1 1/4-inch) long pieces.
Peel the shallots and cut into sixths.
Heat the clarified butter in a pot and saute the shallots, potatoes, salsify and saffron for 5 minutes. Add the rosemary and broth,season with salt and simmer 5 minutes.
Peel the garlic and press through a garlic press into the simmering pot along with the carrots, and cook 5 minutes. Add the kohlrabi, parsnip and cauliflower and simmer 5 minutes. Stir in the chard and cook 5 minutes longer until the vegetables are al dente and the liquid has reduced by half. Stir in the creme fraiche, milk and carob powder and cook until lightly thickened. Transfer to plates and serve hot.
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 14.02 g | (14 %) | ||
| Fat | 8.47 g | (7 %) | ||
| Carbohydrates | 76.32 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.82 g | (49 %) |