Winter vegetable goulash

Name: Winter vegetable goulash
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g Leeks (leek); 200 g Mushrooms; 70 g cherry tomatoes; 1 TEASPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth (instant); 50 g Whipped cream; 1 TABLESPOON Processed cheese; 1 Stalk of chervil and parsley; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp Herbs

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g Leeks (leek)
200 g Mushrooms
70 g cherry tomatoes
1 TEASPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth (instant)
50 g Whipped cream
1 TABLESPOON Processed cheese
1 Stalk of chervil and parsley
1-2 TEASPOONS sauce thickener
7-10 Tbsp Herbs

Directions

1
Clean the leek, wash it and cut it into rings. Clean, clean and halve the mushrooms. Wash and halve tomatoes. Heat lard. Fry the mushrooms in it until golden brown. Add leek and fry briefly.
2
Season with salt and pepper. Deglaze with stock, simmer for 5 minutes. Add cream and cheese. Wash herbs, chop finely, add. Add sauce thickener, bring to the boil. Heat tomatoes in it. Season to taste with salt and pepper.
3
Serve garnished with herb bouquets. A pretzel tastes good with it.