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Vegetable stew
2 servings
To prepare stew from vegetables, various vegetables can be used depending on the season - carrots, turnips, swedes, kohlrabi, cabbage (colored, Brussels, white), bean pods, onions and potatoes.
To prepare stew from vegetables, various vegetables can be used depending on the season - carrots, turnips, swedes, kohlrabi, cabbage (colored, Brussels, white), bean pods, onions and potatoes.
potatoes - 400-500 g, vegetables - 400-500 g, flour - 1 tbsp. spoon, fat - 0.5 tbsp. spoons
Cut the peeled washed vegetables into large cubes or wedges, leave the small onions with whole heads. Stew carrots, turnips, rutabaga, kohlrabi, boil cabbage and beans in water, fry potatoes and onions in a pan with fat. Fry the flour separately in a pan, dilute with a decoction from stewed or boiled vegetables, add finely chopped tomatoes or tomato puree and boil. Pour the prepared vegetables folded into one pan with the resulting sauce, add salt, pepper, bay leaf, 3-4 pieces of cloves, a piece of cinnamon, cover the pan with a lid and simmer for 15-20 minutes. When serving, sprinkle vegetables with parsley greens. Freshly frozen vegetables can also be used to make vegetable stews.
