Vegetable Stew

Ingredients

• 1 onion
• 2 carrots
• 1 Parsnip
• 1 sweet potato (600 g)
• 1 large zucchini (300 g)
• 2 tbsp olive oil
• 250 g green beans (frozen)
• Salt
• Pepper
• nutmeg
• 1.5 l vegetable broth
• 1 bunch parsley (20 g)

Instructions

1. 1.

   Peel the onion and dice it finely. Peel, clean, halve lengthwise and slice the carrots and parsnip into about 0.5 cm thick rounds. Peel the sweet potato and cut into roughly 1 cm cubes. Clean the zucchini, wash, quarter lengthwise and cut into about 0.5 cm thick pieces.

2. 2.

   Heat oil in a large pot and sauté the onion over medium heat for 2–3 minutes until translucent. Add the prepared vegetables and beans and cook together for about 5 minutes. Season with salt, pepper and a pinch of freshly grated nutmeg. Pour in the vegetable broth and let the stew simmer covered on low heat for about 15–20 minutes.

3. 3.

   Meanwhile wash, dry shake and finely chop the parsley. Serve the stew on plates and sprinkle with parsley.