Vegetable Stew

Ingredients

• 1 onion
• 2 Garlic cloves
• 100 g carrots
• 100 g Celery Root
• 200 g savoy cabbage
• 100 g zucchini
• 100 g mushrooms
• 1 bunch basil (20 g)
• 0.5 bunch Parsley (10 g)
• 2 sprigs oregano
• 2 Tomatoes
• 1 tbsp Olive Oil
• 1 l vegetable broth
• 1 bay leaf
• 50 g parmesan cheese
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Peel the carrot and slice into thin rounds, peel and dice the celery root, wash and cut the savoy cabbage into wide strips, wash and slice the zucchini into thin rounds. Clean the mushrooms and slice them thinly. Wash the herbs, shake dry and finely chop. Boil the tomatoes briefly, cool, peel and dice.

2. 2.

   Heat oil in a pot, sauté onion and garlic, deglaze with broth, add bay leaf. Add carrots and celery root, cover and steam for 5 minutes, then add savoy cabbage and mushrooms, simmer for another 4 minutes. Add tomatoes and zucchini, simmer for 3 more minutes.

3. 3.

   Grate the parmesan. Before serving season the stew with salt and pepper, sprinkle with herbs and grated parmesan.