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Vegetable stew

VEGETARIAN

Preparation time:

about 45 minutes

Cooking time: about 25 minutes

375 g/13 oz carrots 375 g/13 oz floury potatoes 375 g/13 oz green (snap) beans 250 g/9 oz cauliflower 250 g/9 oz tomatoes 2 onions 3 sprigs basil 50 g/2 oz (4 tablespoons) butter or margarine or 4–5 tablespoons cooking oil salt, pepper 500 ml/17 fl oz (2¹/₄ cups) vegetable stock, hot 2 tablespoons chopped parsley

Per serving:

P: 7 g, F: 12 g, C: 22 g, kJ: 931, kcal: 222, CU: 1.0

1 Top and tail the carrots, peel wash and leave to drain. Then peel the potatoes, rinse and leave to drain. Cut both carrots and potatoes into cubes. Top and tail the green (snap) beans and, if necessary, remove the stringy thread. Wash the beans, leave to drain and cut or break into pieces.

2 Remove the green leaves of the cauliflower and cut out the core. Divide the cauliflower into florets, rinse and leave to dry. Wash the tomatoes, leave to drain, make a cross-shaped incision, plunge briefly in boiling water, then dip into cold water. Peel the tomatoes, cut into quarters and remove the base of the stalk.

3 Peel and chop the onion. Rinse the basil, pat dry and remove the leaves from the stalks. Chop finely and put them to one side for the garnish. Now also finely chop the stalks.

4 Melt the butter, margarine or oil in a pan. Add the chopped onion, cubed potatoes and beans and fry (sauté) together for about 5 minutes, stirring all the time. Season with salt and pepper. Add the chopped basil stalks and vegetable stock, bring to the boil, cover and continue cooking over medium heat for about 5 minutes.

5 Add the chopped carrots and cauliflower florets, cover and cook a further 15 minutes.

6 Add the quartered tomatoes and cook for a further 2 minutes. Season the stew with salt and pepper. Decorate with parsley and basil before serving.

Variation: For a vegetable stew with meatballs (photograph 1), squeeze about 300 g/10 oz fresh sausage meat out of the skins, shape into small balls and add to the stew so that they cook in it for the last 5 minutes. Recipe variation: To make minestrone (photograph 2), prepare 200 g/7 oz carrots, 300 g/10 oz waxy boiling potatoes, 150 g/5 oz courgettes (zucchini), 200 g/7 oz leeks, 100 g/3¹/₂ oz celery sticks (stalks) and 100 g/3¹/₂ oz green (snap) beans. Clean, if necessary peel, rinse and leave to drain. Peel 2 onions and slice. Finely chop 75 g/3 oz streaky bacon. Peel 2 beef tomatoes (see step 2 above), cut them in half and remove the seeds. Finely chop the vegetables you have prepared. Heat 2 tablespoons olive oil in a large pan. Add the diced bacon and chopped onion, then fry (sauté) lightly, stirring all the time. Now add the finely chopped carrots, potatoes, celery and beans and continue frying. Add 1 litre/1³/₄ pints (4¹/₄ cups) vegetable stock, bring to the boil, cover and cook for 10–12 minutes. Then add the courgettes (zucchini), leeks, 100 g/3¹/₂ oz frozen peas and 50 g/2 oz crescent-shaped noodles, bring to