Vegetable Stew with Bacon and Corn

Ingredients

• 1 Carrot
• 150 g celery sticks
• 1 Garlic clove
• 1 white vegetable onion
• 200 g waxy cooking potatoes
• 2 tbsp butter
• 100 g bacon cubes
• 2 tbsp cornmeal
• 1 splash white wine
• 800 ml meat broth
• 100 g canned corn
• 100 ml heavy cream (30%)
• Salt
• a dash lemon juice
• black pepper (freshly ground)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel the carrot and cut into sticks. Wash, trim, and slice the celery sticks. Peel and finely chop the garlic clove. Peel and roughly cube the onion. Peel and dice the potatoes. Heat butter in a pot, add onion, garlic, carrot, celery, and potatoes; sauté briefly, stir in cornmeal, then deglaze with a splash of white wine. Add broth and simmer gently for about 20 minutes, stirring occasionally.

2. 2.

   Add the canned corn, bacon cubes, and cream; let it cook for another 5 minutes, seasoning with salt, lemon juice, and pepper to taste.

3. 3.

   Sprinkle chopped parsley on top before serving.

4. 4.

   Serve with bread or spicy muffins if desired.