Vegetable Stew with Cheese Purée Topping
Vegetable stew with cheese purée topping is a recipe with fresh ingredients from the vegetable stew category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg potatoes
- 2 large onion
- 300 g carrots
- 400 g celery
- 400 g leeks
- Salt
- 60 g Butter
- 25 g flour
- 1 tbsp Tomato Paste
- 200 ml dark beer
- Cayenne pepper
- 150 ml milk
- 150 g spicy cheddar (or aged mountain cheese)
- 1 tsp lemon juice
- butter (for the dish)
Instructions
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1.
1. Peel the potatoes, onions, carrots and celery. Clean the leeks. Halve the potatoes and cook in boiling salted water for 25-30 minutes until tender.
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2.
2. Cut the remaining vegetables into bite-sized pieces and sauté them in 30 g hot butter for 10 minutes. Dust with flour, add tomato paste and stir to brown. Deglaze with broth and beer while stirring, season with salt and cayenne pepper, and simmer for about 15 minutes.
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3.
3. Preheat the oven to 200°C (400°F) fan‑forced. Drain the potatoes and mash them with the remaining butter and milk. Chop half of the cheddar and fold it in.
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4.
4. Season the vegetable stew with salt, cayenne pepper and lemon juice, then transfer it to a greased baking dish. Spread the mashed potatoes over the stew, top with thin strips of the remaining cheese. Bake for about 20 minutes until golden. Serve hot, garnished with herbs.
