Vegetable Stew with Cream Sauce

Ingredients

• 2 large carrots
• 2 Zucchini
• 4 Potatoes
• 1 small yellow bell pepper
• 1 onion
• 100 g brown beans
• 250 ml vegetable broth
• 1 tbsp butter
• 1 Garlic clove
• 1 small kohlrabi
• 200 g whipping cream
• 1 tbsp lime juice
• Salt
• Pepper

Instructions

1. 1.

   Soak beans overnight in cold water. The next day drain the soaking water, let beans dry. Peel and finely mince garlic; roughly chop onion. Sauté onions and garlic in butter. Add beans and pour in vegetable broth, bring to a boil and cover. Bake in preheated oven at 200 °C (fan) for about 25 minutes.

2. 2.

   Meanwhile peel carrots and potatoes. Slice carrots into 1.5 cm thick rounds, dice potatoes into 3 cm cubes. Wash and cut pepper into ~2 cm pieces. Wash zucchini, quarter lengthwise and cut quarters into 2–3 cm thick slices. Peel kohlrabi and cube like the potatoes.

3. 3.

   Add all vegetables to the beans, mix well, cover and bake for another 15 minutes (add a little water if needed). Remove lid, stir in cream, season with salt, pepper and lime juice, then cook uncovered for an additional 10–15 minutes.