Vegetable stew in soya broth

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 500 g Potatoes
  • 375 g Carrots
  • 1 (approx. 500 g) small cauliflower
  • 1 (approx. 500 g) small pointed cabbage
  • 1 Onion
  • 2 Garlic cloves
  • 30 g Butter or margarine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 50 ml Soy sauce
  • 1/3 potty Chives
  • 30 g Sunflower seeds
  • 7-10 Tbsp Curry

Directions

  1. 1

    Clean and wash the potatoes, carrots, cauliflower and pointed cabbage. Cut potatoes into slices, carrots into sticks and pointed cabbage into wide strips. Cut cauliflower into florets. Peel onion and garlic. Dice onion finely, press garlic through a garlic press. Heat the fat in a large pot, fry the onion and garlic in it until transparent. Add the potatoes, carrots and cauliflower and braise well while stirring.

  2. 2

    Add pointed cabbage, season with a little salt and pepper and pour on 1 1/4-11/2 litres of water. Add soy sauce, bring to the boil, cover and cook for 10-15 minutes. Meanwhile wash the chives, dab dry and cut into fine rolls. Roast the sunflower seeds and let them cool down. Season the finished stew with soy sauce and a little curry. Arrange in a terrine and serve sprinkled with chives and sunflower seeds

Nutrition Facts

KCAL
240 kcal
CARBS
24 g
FATS
11 g
PROTEINS
10 g