Autumn Stew
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon oil, neutral
- 300 g Cabanossi, sliced
- 1 large onion (s), roughly diced
- 800 ml water
- 2 cubes broth, each for 500 ml
- 200 g frozen kale, plucked
- 500 g potato (s), mainly waxy, peeled and diced
- 150 g carrot (s), sliced
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan. Fry the Cabanossi slices for about 2 minutes, add the onion cubes and cook for another 2 minutes. Deglaze the mixture with water, stir in the stock cubes and bring everything to a boil. Add the kale and let the stew simmer gently for 15 minutes in a closed saucepan. Then add the potatoes and cook them for 10 minutes. Finally cook the carrots in it for another 7 minutes.
- Vegetarian variant: Leave out the Cabanossi and garnish the stew with parmesan slices for serving. Or replace 100 g potatoes and 50 g carrots with 150 g pumpkin cubes. Then add these to the stew along with the potatoes.
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