Vegetable stew
Ingredients
- 460 g potatoes
- 150 g carrots
- 130 g green peas
- 120 g broccoli
- 20 g parsley
- 20 ml heavy cream
- 15 g dill
- 2 garlic cloves
- 2 g herb spice mix
- Knob of butter
- Vegetable stock cube
- Sour cream (optional)
- Chives for garnish
- Water
- Salt
- Pepper
Preparation video
Melt the butter knob in a saucepan, add olive oil and grated garlic. Fry lightly, add some water, add diced carrots and the vegetable stock cube. Season to taste and simmer on low heat for 10 minutes. Cut the broccoli and dice the potatoes. Add to the pan and saute for 10 minutes. Add the green peas, chopped parsley and dill, heavy cream, and herb spice mix. Stir and simmer for another 5 minutes. Garnish with chives. Serve with sour cream.
Preparation
Melt the butter knob in a saucepan, add olive oil and grated garlic. Fry lightly, add some water, add diced carrots and the vegetable stock cube. Season to taste and simmer on low heat for 10 minutes. Cut the broccoli and dice the potatoes. Add to the pan and saute for 10 minutes. Add the green peas, chopped parsley and dill, heavy cream, and herb spice mix. Stir and simmer for another 5 minutes. Garnish with chives. Serve with sour cream.
Vegetable stew
Ingredients
- 460 g potatoes
- 150 g carrots
- 130 g green peas
- 120 g broccoli
- 20 g parsley
- 20 ml heavy cream
- 15 g dill
- 2 garlic cloves
- 2 g herb spice mix
- Knob of butter
- Vegetable stock cube
- Sour cream (optional)
- Chives for garnish
- Water
- Salt
- Pepper
Preparation
Melt the butter knob in a saucepan, add olive oil and grated garlic. Fry lightly, add some water, add diced carrots and the vegetable stock cube. Season to taste and simmer on low heat for 10 minutes. Cut the broccoli and dice the potatoes. Add to the pan and saute for 10 minutes. Add the green peas, chopped parsley and dill, heavy cream, and herb spice mix. Stir and simmer for another 5 minutes. Garnish with chives. Serve with sour cream.
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