Hearty vegetarian stew

Step 1/7

• 600 g potatoes
• ½ celery root
• 2 onions
• 1 sprig rosemary
• 2 sprigs thyme
• 500 g 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

• 50 g 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

• 200 g pickling onions

Stir in pickling onions.

Step 4/7

• 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.

Step 6/7

• 20 g parsley

• cutting board
• knife

In the meantime, roughly chop parsley.

Step 7/7

• 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.

Enjoy your meal!