Autumn Sweet Potato Stew

Summary

Ingredients

• 3 medium sweet potato (s)
• 2 fennel bulb (s)
• 1 bunch spring onion (s)
• 1 small onion (s), red
• 1 red pepper (s)
• 0.75 liter ¾ vegetable stock
• 1 can coconut milk
• 1 teaspoon cream horseradish
• 1 teaspoon turmeric
• salt and pepper

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Instructions

1. Cut the vegetables into cubes or slices. Cut out the stalk of the fennel bulbs, cut the fennel into strips and then a little smaller.
2. Put the vegetables without the peppers in a saucepan and simmer with the broth for 15 minutes. Now add the pepper pieces and coconut milk and cook for another 5 minutes. Finally add the spices and horseradish.