“Autumn” Stew with Jerusalem Artichoke, Mushrooms and Beans
by Editorial Staff
A very satisfying and healthy stew made with Jerusalem artichoke, mushrooms and beans. Vegetable “Autumn” stew turns out to be very aromatic and appetizing.
Ingredients
- Vegetable oil – 3 tablespoon.
- Jerusalem artichoke – 300 grams
- Bulgarian pepper – 1 pc.
- Tomatoes – 200 grams
- Carrots – 50 grams
- Mushrooms, frozen or fresh – 250 grams
- Onions – 1/4 pcs.
- Boiled beans – 1 glass
- Salt
- Chile – 2-3 grams
- Garlic – 2-3 cloves
Directions
- Pour vegetable oil into a dry saucepan, add the prepared mushrooms. We cook the mass for 10-12 minutes. Peel the earthen pear, chop it into small cubes, add to the fried mushrooms. We cook for another 5-7 minutes.
- Grind paprika, chili and onion. Add to a saucepan, combine all the ingredients, fry for 3-4 minutes.
- Shred ripe and green tomatoes into random pieces.
- Add the recommended amount of beans, cover the pan with a lid. Simmer the stew for 10-12 minutes.
- Add chopped carrots and garlic to the Jerusalem artichoke stew. We combine all the ingredients for a vegetable dish. Cooking stew for 3-5 minutes.
- Vegetable “Autumn” stew with Jerusalem artichoke, mushrooms, and beans is ready!
- Serve a vegetable stew of Jerusalem artichoke, mushrooms, and beans with a slice of homemade bread, whole-grain loaf, or lavash.
Enjoy your meal!
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