Carrot Stew with Ginger
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 carrot (s)
- 5 potato (s)
- 1 piece (s) celeriac, tennis ball size
- 1 piece (s) ginger, the size a thumb
- 1 leek
- 1 onion (s)
- 4 cloves garlic, fresh
- 1 sprig rosemary
- 2 sprigs thyme
- 1 teaspoon caraway seeds, ground
- 0.5 liter ½ meat stock, concentrated
- 3 tablespoon olive oil
- salt
- Pepper, white from the mill
Print Recipe
Pin Recipe Instructions
- Cut the carrots, potatoes and celery into approx. 1 cm wide cubes. Chop the ginger, onion and garlic very finely. Cut the leek into slices. Pick the needles from the rosemary sprig and chop them into small pieces. The sprigs of thyme remain whole.
- Heat the oil in a saucepan and sweat the ginger, leek, onion and garlic in it. Put all the other ingredients in the saucepan and pour the broth over them. Let simmer for 20 minutes. Season to taste with pepper, salt and caraway seeds. Remove the sprigs of thyme before serving.
- The stew is tastier, but also richer in calories, by adding finely chopped, smoked sausages or cured, boiled pork belly cut into cubes.
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