Turnip stew

Name: Turnip stew
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Carrots; 500 g Turnip; 300 g Potatoes; 2 TABLESPOONS Butter or margarine; 1 TEASPOON Curry; 1 TEASPOON Flour; 1 l Vegetable broth; 7-10 Tbsp Salt; 8 Peppercorns; 2 Bay leaves; 1 (200 g) Stalk leek (leek); 2 Onions; 1 TEASPOON Oil; 1/2 bunch Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Carrots
500 g Turnip
300 g Potatoes
2 TABLESPOONS Butter or margarine
1 TEASPOON Curry
1 TEASPOON Flour
1 l Vegetable broth
7-10 Tbsp Salt
8 Peppercorns
2 Bay leaves
1 (200 g) Stalk leek (leek)
2 Onions
1 TEASPOON Oil
1/2 bunch Parsley

Directions

1
Peel and wash the carrots, turnip and potatoes and cut them into bite-sized pieces. Heat the fat. Fry the prepared vegetables in it while turning. Dust with curry and flour. Deglaze with broth.
2
Season with salt, peppercorns and laurel. Clean and wash the leek, cut into small pieces and add. Cover and cook for about 20 minutes. In the meantime peel onions and cut them into rings. Fry in hot oil, turning until golden brown, and add to the stew.
3
Wash the parsley and pluck the leaves. Season stew again and serve sprinkled with parsley.