Vegetable Stew with Grilled Pears

Ingredients

• 0.25 head of savoy cabbage
• 200 g Hokkaido pumpkin
• 3 Carrots
• 4 black salsify roots
• 2 tbsp lemon juice
• 3 cm ginger
• 5 ripe pears
• 250 g canned chickpeas
• 3 sprigs Basil
• 750 ml vegetable broth
• Salt
• ground pepper

Instructions

1. 1.

   Clean the savoy cabbage, slice into thin strips and rinse. Peel the pumpkin and carrots, cut into sticks. Wash, peel, and cut the black salsify roots into sticks, then store in lemon water.

2. 2.

   Peel and finely chop the ginger. Peel, core, and cut three pears into sticks. Drain the chickpeas in a sieve. Rinse the basil, shake dry, and slice the leaves into strips.

3. 3.

   Bring the vegetable broth with ginger to a boil in a pot. Add all vegetables and pear sticks; simmer for 10 minutes over low heat. Meanwhile, wash the remaining pears, halve them, core, and grill cut‑side down in a skillet for about 10 minutes. Season the stew with salt and pepper, then fold in the basil.

4. 4.

   Serve in small bowls or cups and garnish with the grilled pear slices.