Light Vegetable Stew

Ingredients

• 200 g small cauliflower (0.5 small cauliflower)
• 2 Spring Onions
• 300 g green asparagus
• 2 carrots
• 100 g celery root (1 piece)
• 1 tbsp Olive Oil
• 250 ml Mediterranean vegetable broth
• Salt
• Pepper
• 2 peppercorns
• 1 bay leaf
• 30 g sorrel (young, not yet red-tinged leaves; alternatively arugula)
• 120 g smoked trout fillet (2 smoked trout fillets)

Instructions

1. 1.

   Clean the cauliflower, wash in a sieve and drain. Slice into fine strips with a large knife.

2. 2.

   Clean the spring onions, wash and cut into thin rings.

3. 3.

   Wash the asparagus, trim the woody ends and peel the lower third of each stalk. Cut the asparagus into pieces about 3 cm long.

4. 4.

   Clean, wash and peel the carrots and celery root. Slice the carrots and cut the celery root into sticks.

5. 5.

   Heat oil in a large pot. Add cauliflower, onions, celery root and carrots and sauté for 2–3 minutes while stirring over medium heat.

6. 6.

   Add peppercorns, bay leaf and vegetable broth. Season with salt and pepper and simmer for about 25 minutes; after 15 minutes add the asparagus and continue cooking.

7. 7.

   Wash the sorrel, shake dry, pluck the leaves and chop.

8. 8.

   Serve the stew in plates or bowls. Divide the trout fillets into mouthfuls and place on top. Sprinkle the stew with sorrel and serve.