Vegetarian vegetable stew
A vegetarian recipe from @stylingkitchen for the whole family. Made with regional vegetables, which can also be found in winter as produce from storage at your local weekly market. The dish was prepared with the pots from our Original-Profi Collection®
The Original-Profi Collection® from Fissler – recommended by professional chefs, made for you. High heat, precise timing, bold flavours and the right tools: with the Original-Profi Collection®, every challenge becomes your success. Made in Germany from recycled premium stainless steel. That is quality at professional level, exactly to your taste. Whether quick searing, intense roasted flavours or a whole menu for your guests – every detail is designed to support you. Often copied, never matched: timeless design, made for your kitchen. Professional quality, guaranteed for 15 years.
Have fun trying it out!
35 min
Total Time
25 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500g | Potatoes / floury |
| 100g | Green beans |
| 1 | red onion |
| 80g | Celeriac |
| 100g | Carrots |
| 700ml | Vegetable stock |
| Savory / fresh or dried | |
| Some oil | |
| Salt and pepper |
Instructions
Step 1 of 3:
Dice the onion finely and heat it in a little oil in the medium-sized pot from the Original-Profi Collection®. Peel the potatoes, carrots, and celeriac. Cut the peeled vegetables into small cubes and add them to the pot. Briefly sauté everything over medium heat. Deglaze the vegetables with the vegetable stock.
Step 2 of 3:
Wash the green beans, trim the ends, and cut them in half. Add the beans to the pot and let everything simmer over medium heat for a good 25 minutes with the Lid closed.
Step 3 of 3:
Season the vegetable stew with dried or fresh savory, salt, and pepper to taste.
