Baked Vegetable Stew
A baked vegetable stew made with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Potatoes
- 150 g Carrots
- 1 onion
- 2 Garlic cloves
- 1 stalk leeks
- 3 sprigs marjoram
- 30 g Butter
- 2 Bay leaves
- Salt
- Pepper (freshly ground)
- 125 ml meat broth
- 100 ml dry white wine
Instructions
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1.
Wash, peel and slice the potatoes. Wash, peel and slice the carrots.
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2.
Peel the onion and garlic. Halve the onion lengthwise and cut into strips. Finely chop the garlic.
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3.
Trim the dark green part of the leek stalk, wash the lighter part and cut into finger‑wide strips. Rinse the marjoram, shake dry and pluck the leaves.
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4.
Grease a baking dish and layer potato and carrot slices, onion strips and leeks, sprinkling marjoram leaves and bay leaves between each layer; season each layer with salt and pepper. The top layer should be potato slices.
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5.
Bring the meat broth and white wine to a boil and pour over the casserole.
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6.
Dot the remaining butter in small pats on top and seal the dish tightly (lid or foil).
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7.
Bake in a preheated oven at 175 °C for about 2½ hours, removing the lid or foil during the last quarter hour so the surface can brown.
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8.
Serve directly from the baking dish.
