Root vegetable stew with beans

Name: Root vegetable stew with beans
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g frozen broad beans; 1 Onion; 2 stalks of celery; 400 g Potatoes; 400 g Carrots; 400 g small parsnips; 200 g Parsley roots; 600 g Turnip; 400 g Celeriac; 2 Garlic cloves; 2 TABLESPOONS Rapeseed oil; 25 g Butter; 7-10 Tbsp Cumin; 7-10 Tbsp Coriander; 7-10 Tbsp Chilli powder; 500 ml Vegetable broth; 7-10 Tbsp Salt

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g frozen broad beans
1 Onion
2 stalks of celery
400 g Potatoes
400 g Carrots
400 g small parsnips
200 g Parsley roots
600 g Turnip
400 g Celeriac
2 Garlic cloves
2 TABLESPOONS Rapeseed oil
25 g Butter
7-10 Tbsp Cumin
7-10 Tbsp Coriander
7-10 Tbsp Chilli powder
500 ml Vegetable broth
7-10 Tbsp Salt

Directions

1
Defrost the beans. Peel and slice the onion. Clean and wash the celery and cut into thin slices. Peel and wash the potatoes and cut them into halves or quarters depending on their size. Peel and chop carrots, parsnips and parsley roots. Peel and roughly dice turnip and celeriac. Peel garlic and chop coarsely
2
Heat oil and butter in a roasting pan. Fry onion, garlic and celery for about 4 minutes. Add prepared vegetables and mix everything together. Stew in a closed roaster for about 5 minutes. Season with cumin, coriander and chilli. Add the stock, bring to the boil and simmer for about 15 minutes
3
Press the beans out of the skin, add them to the stew and cook for another 5 minutes. Season to taste with salt and chilli. Serve with sour cream and bread
4
Waiting time approx. 20 minutes