Asparagus and Vegetable Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, white, possibly broken asparaus, raw, peeled in cm pieces
- 400 g potato (s), raw, peeled, cut into cm pieces
- 300 g carrot (s), raw, peeled, cut into cm pieces
- 750 ml vegetable stock or asparagus soup
- 100 ml cream
- 200 g cooked ham, cut into small cubes
- 1 piece (s) garlic clove (s), pressed
- 2 tablespoon sugar, brown
- salt and pepper
- Clarified butter, for braising
- possibly sauce thickener
- Parsley or spring onion greens for garnish
Print Recipe
Pin Recipe Instructions
- Melt clarified butter in a high pan.
- Fry the asparagus, carrots and potatoes (all in pieces of about the same size) in it over a good heat at the beginning, stirring constantly, after about 5-7 minutes sprinkle brown sugar over the top and let the vegetables caramelize. Salt, pepper and add vegetable stock or asparagus stock or asparagus soup.
- Let simmer for 5 minutes. When the potato pieces are soft, add the garlic and the ham pieces.
- Bind the liquid as desired and refine everything with cream. Scatter parsley or spring onion greens (rings) over the top to garnish.
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