Vegetable Mushroom Stew

Ingredients

• 1 large onion
• 2 carrots
• 0.25 celery root
• 3 large starchy potatoes
• 1 stalk leek
• 800 g mixed forest mushrooms (e.g., butter mushrooms, red caps, porcini, chanterelles)
• 1 Tbsp clarified butter
• 800 ml vegetable broth
• 2 Bay leaves
• 0.25 tsp whole caraway seeds
• 1 tsp juniper berries
• 1 tsp dried thyme
• Salt
• ground pepper
• 1 tbsp butter
• 2 tbsp flour
• 1 tbsp vinegar
• sugar
• a handful fresh chopped parsley
• 120 ml sour cream

Instructions

1. 1.

   Peel and dice the onion. Peel, wash, and cube the carrots, celery root, and potatoes. Clean the leek, halve it, rinse thoroughly, and slice thinly. Clean the mushrooms and cut them in half or quarters depending on size.

2. 2.

   Heat the clarified butter in a large pot and sauté the carrots, celery root, potatoes, and leeks. Add the broth and simmer covered for about 15 minutes. Then add the potatoes, mushrooms, spices, and herbs. Season with salt and pepper and cook for another 15-20 minutes. Remove the bay leaves and juniper berries.

3. 3.

   Melt the butter in a small saucepan, sprinkle with flour, and stir until golden brown. Gradually whisk in some broth to create a roux. Use this to thicken the stew. Adjust flavor with salt, pepper, vinegar, and sugar for a sweet-sour balance, then fold in half of the parsley and the sour cream.

4. 4.

   Serve on plates or bowls, sprinkled with the remaining parsley.