Fine spring stew

Name: Fine spring stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes; 350 g Carrots; 2 Kohlrabi (about 250 g each); 1 collar Spring onions; 1 Onion; 3 TABLESPOONS Oil; 200 g frozen peas; 1 1/4 l Vegetable broth; 7-10 Tbsp (Instant); 3 Stem(s) Thyme; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes
350 g Carrots
2 Kohlrabi (about 250 g each)
1 collar Spring onions
1 Onion
3 TABLESPOONS Oil
200 g frozen peas
1 1/4 l Vegetable broth
7-10 Tbsp (Instant)
3 Stem(s) Thyme
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel, wash and slice the potatoes. Clean and peel carrots and kohlrabi. Cut carrots diagonally into slices, kohlrabi into sticks. Clean, wash and chop spring onions. Peel and finely chop the onion.
2
Heat the oil in a pot and fry the onion for about 2 minutes. Add potatoes, carrots, kohlrabi, spring onions and peas and steam for about 5 minutes. Deglaze with the stock and bring to the boil. Cook at low heat for about 20 minutes. Wash thyme and parsley, dab dry and remove leaves from the stalks. Chop parsley finely. Add both to the stew shortly before the end of the cooking time and stir in. Season with salt and pepper. Serve in a terrine.
3
Wash thyme and parsley, dab dry and remove leaves from the stalks. Chop parsley finely. Add both to the stew shortly before the end of the cooking time and stir in. Season with salt and pepper. Serve in a terrine. Tastes good with farmhouse bread