Vegetable stew

Name: Vegetable stew
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Cauliflower; 200 g green beans; 250 g Potatoes; 4 discs Kasseler (approx. 150 g each); 1 jar(s) (850 ml; separation weight: 480 g) peeled tomatoes; 1 TABLESPOON Oil; 1/4 l clear broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 7-10 Tbsp fresh herbs; 4 TABLESPOONS Fresh cream; 1 TABLESPOON Tomato paste; 7-10 Tbsp sweet paprika

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Cauliflower
200 g green beans
250 g Potatoes
4 discs Kasseler (approx. 150 g each)
1 jar(s) (850 ml; separation weight: 480 g) peeled tomatoes
1 TABLESPOON Oil
1/4 l clear broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
7-10 Tbsp fresh herbs
4 TABLESPOONS Fresh cream
1 TABLESPOON Tomato paste
7-10 Tbsp sweet paprika

Directions

1
Clean and wash the cauliflower and divide it into small florets. Clean, wash and cut the beans into bite-sized pieces. Peel, wash and quarter potatoes. Wash the meat and dab dry. Puree peeled tomatoes in the juice.
2
Fry meat and potatoes in hot oil for about 5 minutes. Deglaze with stock and tomato puree and cook the vegetables for about 20 minutes. Season to taste with salt, pepper and dried marjoram. Garnish as desired with fresh herbs. For the dip, mix crème fraîche, tomato paste and paprika and add to the stew, dusted with paprika
3
Dishes: Pillivuyt