Vegetable Stew

Ingredients

• 200 g Green beans
• 300 g waxy potatoes
• 150 g Frozen Peas
• 3 spring onions
• 0.5 celery root
• 3 pickled jalapeños
• 1 Shallot
• 1 Garlic clove
• 2 tbsp plant oil
• 900 ml vegetable broth
• Salt
• black pepper (freshly ground)
• 2 Tomatoes
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash, trim and optionally cut the beans into small pieces. Peel, wash and cut the potatoes into large chunks. Thaw the peas. Rinse, trim and slice the spring onions diagonally into rings. Peel and dice the celery root into small cubes. Drain the jalapeños well and slice them into rings.

2. 2.

   Peel the shallot and garlic, finely chop and sauté in a pot until translucent. Add the vegetables, stir briefly, then pour in the broth. Season with salt and pepper and simmer on medium heat for 15-20 minutes. Boil the tomatoes, shock in cold water, peel, quarter, deseed and dice them small. Stir in the jalapeños, tomato cubes and parsley, taste again and serve in preheated bowls.