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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/cUm4k0X7dE1nCUS3TjwP/add32f01f67e2547a6656214112779.png "Classic vegetarian carrot stew")
Source: Pixabay : MichWich
Classic vegetarian carrot stew
Classic carrot stew is one of my absolute favorite dishes. It always reminds me of my childhood and my grandmother's comforting dishes. This hearty dish is easy to make and ideal for cold days. This vegetarian stew takes about 60 minutes to prepare, but believe me, it's worth every minute.
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Ingredients
number of servings
4
- 500 g carrots
- 2 large Potatoes
- 1 large onion
- 2 cloves of garlic
- 1 l vegetable stock cube
- 1 Teaspoon caraway seeds
- salt and pepper to taste
- A dash of olive oil
- 200 g sour cream
- A bunch of fresh parsley
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Directions
60 min.
1. Step
If you want to cook the classic carrot stew, first peel the carrots and potatoes and cut them into medium-sized pieces. If the carrots are too thick, cut them in half lengthways so that they cook evenly.
2. Step
Finely chop the onion and garlic. From experience, it is advisable to chop the garlic really finely to give the stew an even flavor.
3. Step
Heat the olive oil in a large pan and add the onion and garlic. Sauté them until they are translucent - this will give the stew a nice base note.
4. Step
Now add the carrots, potatoes and caraway seeds. The caraway not only aids digestion, but also gives the stew a special aroma.
5. Step
Now pour in the vegetable stock and simmer for around 30-40 minutes until the vegetables are soft. Stir occasionally during cooking so that nothing burns.
6. Step
Season to taste with salt and pepper. Don't be too sparing with the seasoning, the stew should taste hearty and intense.
7. Step
Just before serving, stir in the sour cream and sprinkle the classic carrot stew with freshly chopped parsley. This gives the dish an extra fresh touch.
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