Vegetable stew

Name: Vegetable stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Potatoes; 375 g Carrots; 600 g Kohlrabi; 750 g Cauliflower; 1 Onion; 2 TEASPOONS Coriander seeds or ground coriander; 2 TABLESPOONS Butter or margarine; 11/2 l Vegetable broth (instant); 1 potty fresh cilantro; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g Pumpkin seeds

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Potatoes
375 g Carrots
600 g Kohlrabi
750 g Cauliflower
1 Onion
2 TEASPOONS Coriander seeds or ground coriander
2 TABLESPOONS Butter or margarine
11/2 l Vegetable broth (instant)
1 potty fresh cilantro
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g Pumpkin seeds

Directions

1
Clean, wash and drain the potatoes, carrots, kohlrabi and cauliflower. Cut cauliflower into florets, carrots into slices, potatoes and kohlrabi into cubes. Peel onion and also dice finely. Grind coriander coarsely or crush it in a mortar. Heat the fat in a large pot, fry the onions and coriander in it. Add vegetables, also fry briefly and add stock.
2
Bring to the boil, cover and simmer for about 20 minutes. Wash the coriander, dab dry and chop finely, except for a little bit for garnishing. Flavour the finished vegetable stew with salt, pepper and coriander. Arrange in a terrine and sprinkle with pumpkin seeds and coriander green. Serve garnished with a coriander bouquet