Summary

Ingredients

• 2 kg carrot (s)
• 1 ½ kg sweet potato (s)
• 3 shallot (s)
• 1 bunch leaf parsley
• salt and pepper
• 500 ml vegetable stock
• Butter for frying
• 50 g flakes butter

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Instructions

1. Peel the carrots and cut into small slices. Peel the shallots (if necessary normal onions) and sweet potatoes and cut into small cubes.
2. Heat the butter in a large saucepan and fry the carrots with the onions in it until the onions are translucent. Season with salt and pepper. Chop and add the parsley and stir everything through. Mix in the sweet potatoes, sprinkle everything with the flakes of butter and do not stir anymore. Pour the stock into the pot and let it boil briefly with the lid closed. Simmer on a low heat with the lid closed for 25 minutes, stirring occasionally. The carrots stay whole and the sweet potatoes crumble. A hand blender is no longer necessary.
3. Tips: If you like it a little more exotic, you can omit half of the broth and add coconut milk instead.
4. As a contrast to the sweet stew, non-vegetarians can use smoked meatballs or simple sausages.