Celery, Tomato and Pepper Stew

Ingredients

• 5 tomatoes
• 300 g knollensellerie (knobbed celery)
• 200 g carrots
• 2 shallots
• 2 green bell peppers
• 2 tbsp olive oil
• 800 ml vegetable broth
• 0.5 tsp ground caraway seeds
• 2 tbsp chopped parsley

Instructions

1. 1.

   Blanch the tomatoes, cool them, peel, quarter, remove seeds and finely dice the flesh. Peel and cube the celery and carrots. Strip the shallots and finely chop them. Wash the peppers, halve them, remove seeds and dice them as well.

2. 2.

   Heat the oil in a pot, sauté the shallots until translucent, then add the vegetables while stirring, cooking for 5 minutes. Add the broth, season with caraway, cover and simmer for 15 minutes. Season the stew with salt and pepper, sprinkle with parsley, and serve.