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Vegetarian stew with root vegetables and beans
Dinner

Vegetarian stew with root vegetables and beans

A calm, filling vegetarian stew with root vegetables, beans and warm spices. The dish is left to come together in the pot and pairs well with rice or mashed potatoes.

EverydayDinnerFamily TimeBælgfrugterVegetarianNordisk
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Rate:
0.0 (0)
65 min total
4 servings
Easy

Ingredients

servings
Units
  • 2 tbsp Butter for frying
  • 2 stk Onion, finely chopped
  • 1 stk Leek, thinly sliced
  • 4 fed Garlic, finely chopped
  • 3 stk Celery stalks, thinly sliced
  • 5 stk Jerusalem artichokes, medium size, peeled and cut into smaller cubes
  • 14.1 oz Potatoes, cut into smaller cubes
  • 1 dåse Chopped tomatoes (can)
  • 2 tbsp Tomato purée
  • 1 tbsp Curry powder
  • 1 tbsp Paprika
  • 1 tbsp Soy sauce
  • 1¼ cup Water
  • 3 blade Bay leaves
  • 1 dåse Kidney beans (can)
  • about 1.1 cup Cream
  • ½ tsp Salt
  • 0.1 knsp Pepper

Instructions

  1. 1

    Prep the vegetables

    1. Finely chop the onion and garlic.
    2. Slice the leek and celery thinly.
    3. Peel the Jerusalem artichokes and cut them into smaller cubes.
    4. Cut the potatoes into smaller cubes.
    KnifeCutting Board
  2. 2

    Sauté vegetables and spices

    1. Melt the butter in a large pot over medium heat.
    2. Sauté onion, leek, celery and garlic until they soften.
    3. Add curry and paprika and let the spices warm through.
    Pot
  3. 3

    Build the stew

    1. Add the Jerusalem artichokes and potatoes.
    2. Stir in the tomato purée and add the chopped tomatoes.
    3. Pour in water and soy sauce, and add the bay leaves.
    Pot
  4. 4

    Let the stew simmer

    1. Let the pot simmer over low heat for about 25 minutes, until the potatoes and Jerusalem artichokes are tender.
    2. Stir regularly so nothing sticks.
    Pot
  5. 5

    Finish the stew

    1. Rinse the kidney beans and add them.
    2. Add the cream and let the stew simmer for 5 minutes.
    3. Season with salt and pepper.
    4. Fish out the bay leaves before serving.
    Pot
  6. 6

    Serving

    1. Serve the stew hot with rice or mashed potatoes.

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Details

Nutrition

Calories

560kcal

Protein

18g

Fat

32g

Carbs

54g

Serving Size

480g

Dietary

Allergens

MælkSoja

Serving

Suggestions

  • • Let the stew sit a few minutes before serving so the flavours settle.

Drink Pairings

  • • non-alcoholic: Water

Side Pairings

  • • Rice or mashed potatoes

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge

Tips

Preparation

  • • Cut the potatoes and Jerusalem artichokes to a similar size so they cook through together.

Cooking

  • • The stew can take a little extra simmer time if you want it more settled.

Serving

  • • Serve with rice or mashed potatoes, whichever suits the day.

Variations

Flavor

  • Warm and rounded

Health

  • Vegetarian everyday food

Method

  • Simmered dish

Toppings

  • Fresh herbs

Author

C

Camilla

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Comments

Author

C

Camilla