Green Stew

Ingredients

• 250 g thick beans
• Salt
• 250 g savoy cabbage
• 250 g starchy potatoes
• 200 g knollensellerie (celery root)
• 1 onion
• 1 Garlic clove
• 1 stalk leeks
• 2 tbsp Vegetable oil
• 1 l vegetable broth
• pepper (ground)

Instructions

1. 1.

   Blanch the beans in salted water for 6-8 minutes, rinse, drain and peel off skins. Wash, trim and slice the savoy cabbage into strips. Peel and dice the potatoes, celery root, onion and garlic. Wash, trim and halve the leek lengthwise, then cut into strips. Sauté the leeks, onions and garlic in hot oil until translucent. Add the cabbage, celery root and potatoes, sauté briefly, then pour in the broth. Add about half of the beans, season with salt and pepper, cover and simmer gently for about 40 minutes.

2. 2.

   Afterwards, puree roughly half of the stew into a fine cream, return it to the pot. Let the remaining beans heat through, adding more broth if needed or reducing further to desired consistency. Taste and serve hot, optionally with bread.