Hearty vegetarian stew

Hearty vegetarian stew

32 ratings

Thierry, doctor and hobby chef


„No matter if you are a vegetarian or just want to mix up your traditional menu, this vegetarian stew is full of healthy ingredients and a very delicious treat.“

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g
potatoes (waxy)
½
celery root
2
onions
1 sprig
rosemary
2 sprig
thyme
500 g
Hokkaido pumpkin
50 g
butter
1 tbsp
tomato paste
200 g
pickling onions
150 ml
red wine
500 ml
vegetable stock
20 g
parsley
1 tbsp
cornstarch
2 tbsp
water
sour cream for serving
Metric
Imperial
  • 600 g potatoes (waxy)
  • ½  celery root
  • 2  onions
  • 1 sprig rosemary
  • 2 sprig thyme
  • 500 g Hokkaido pumpkin
  • 50 g butter
  • 1 tbsp tomato paste
  • 200 g pickling onions
  • 150 ml red wine
  • 500 ml vegetable stock
  • 20 g parsley
  • 1 tbsp cornstarch
  • 2 tbsp water
  • sour cream for serving

Utensils

  • large saucepan
  • cooking spoon
  • cutting board
  • knife
  • small bowl

Enjoy with

Silvaner Kabinett, 2013
Silvaner offers a light earthy bouquet. Smooth hints of gooseberry add freshness and intensify this light vegetarian stew.

Nutrition per serving

Cal
350
Protein
19g
Fat
15g
Carb
123g

Step 1/7

Peel potatoes and celery root and cut into walnut-sized cubes. Cut onions into slices. Pick herb leaves and roughly chop. Cut flesh of the Hokkaido pumpkin into equally sized cubes.
  • 600 potatoes
  • ½ celery root
  • 2 onions
  • 1 sprig rosemary
  • 2 sprig thyme
  • 500 Hokkaido pumpkin
  • cutting board
  • knife

Peel potatoes and celery root and cut into walnut-sized cubes. Cut onions into slices. Pick herb leaves and roughly chop. Cut flesh of the Hokkaido pumpkin into equally sized cubes.

Step 2/7

In a large saucepan, sauté onions in butter until translucent. Then, add cubed potatoes, pumpkin, and celery root and continue to sauté for approx. 5 min. Stir in tomato paste and continue to cook until the paste has lightly browned.
  • 50 butter
  • 1 tbsp tomato paste
  • large saucepan
  • cooking spoon

In a large saucepan, sauté onions in butter until translucent. Then, add cubed potatoes, pumpkin, and celery root and continue to sauté for approx. 5 min. Stir in tomato paste and continue to cook until the paste has lightly browned.

Step 3/7

Stir in pickling onions.
  • 200 pickling onions

Stir in pickling onions.

Step 4/7

Deglaze with red wine. Then add vegetable stock and bring to a boil.
  • 150 ml red wine
  • 500 ml vegetable stock

Deglaze with red wine. Then add vegetable stock and bring to a boil.

Step 5/7

Add in chopped herbs. Reduce to a simmer and allow to cook for approx. 15 - 20 min. until the vegetables are tender and the sauce has slightly thickened. Stir regularly.

Add in chopped herbs. Reduce to a simmer and allow to cook for approx. 15 - 20 min. until the vegetables are tender and the sauce has slightly thickened. Stir regularly.

Step 6/7

In the meantime, roughly chop parsley.
  • 20 parsley
  • cutting board
  • knife

In the meantime, roughly chop parsley.

Step 7/7

In a small bowl, dissolve cornstarch in some water. Add mixture to the stew until thickened to desired consistency. Stir in chopped parsley and serve with a dollop of sour cream.
  • 1 tbsp cornstarch
  • 2 tbsp water
  • sour cream for serving
  • small bowl

In a small bowl, dissolve cornstarch in some water. Add mixture to the stew until thickened to desired consistency. Stir in chopped parsley and serve with a dollop of sour cream.