Vegetable stew

Name: Vegetable stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 2 Leek sticks (leek); 400 g Carrots; 500 g Potatoes; 1 glass (720 ml; separation weight: 400 g) pickled sweet-and-sour pumpkin; 4 TABLESPOONS Oil; 1 l Vegetable broth (instant); 50 g unsalted peanuts; 1/2 bunch Chives; 1 red and green chili pepper; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 pinch Sugar; 7-10 Tbsp Sweet peppers; 7-10 Tbsp colourful pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
2 Leek sticks (leek)
400 g Carrots
500 g Potatoes
1 glass (720 ml; separation weight: 400 g) pickled sweet-and-sour pumpkin
4 TABLESPOONS Oil
1 l Vegetable broth (instant)
50 g unsalted peanuts
1/2 bunch Chives
1 red and green chili pepper
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 pinch Sugar
7-10 Tbsp Sweet peppers
7-10 Tbsp colourful pepper

Directions

1
Onions peel and chop finely. Clean, wash and cut the leek into rings. Clean, peel and slice the carrots. Peel, wash and chop potatoes. Drain pumpkin on a sieve. Heat oil in a pot, fry onions, leek and carrots, add potatoes and add stock. Cover and let simmer at medium heat for about 18 minutes.
2
Add the pumpkin about 5 minutes before the end of the cooking time and cook to the end. Meanwhile roast peanuts in a pan without fat until golden brown. Wash the chives, dab dry and cut into fine rolls. Clean and wash the chillies and cut them into fine rings. Season stew with salt, cayenne pepper, sugar and paprika. Add chilli rings. Serve the stew sprinkled with peanuts, chives and coloured pepper
3
Terrine: pillivuyt