Italian Autumn Stew
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 50 mins |
| Total Time | 2 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 4 spring onion (s)
- 8 shallot (s)
- 8 clove garlic
- 2 bell pepper (s)
- 1 ½ kg Hokkaido pumpkin (se)
- 1 kg potato (s)
- 0.8 kg tomato (s), chopped
- 0.5 kg ½ beans, preferably fresh
- 0.5 kg ½ mushrooms
- 0.5 liter ½ vegetable stock
- 0.5 liter ½ water
- 1 tablespoon sugar
- olive oil
- salt and pepper
- parsley
- thyme
- Olive herb
- Chili powder or chili flakes
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes. Then pour it into 0.5 l of cold salt water. Core, wash and dice the paprika. Peel and cut the leek. Add to the potatoes together with the vegetable stock.
- For fresh green beans: remove the stems from the beans and place in a second saucepan. Add salt and a little sugar, pour boiling water over it and cook for about 15 minutes. Then drain and set aside.
- Heat the potato mixture in a closed saucepan. As soon as it boils, remove the lid, add the chopped tomatoes and simmer over medium heat.
- Dice onions, garlic and mushrooms and fry in a pan with a little olive oil over medium heat for about 10 minutes. Then put in the potato pot and cook with it.
- Put the beans, the thyme plucked from the stems, the olive herbs and a good dash of olive oil in the potato pan. Let the stew simmer for about an hour.
- In the meantime, wash the Hokkaido and cut the unsightly spots out of the shell. Then cut, core and dice. The Hokkaido bowl is great to eat with. Chop the parsley.
- After about an hour of cooking, add the Hokkaido cubes to the stew. Then let the stew cook for another 20-30 minutes. Meanwhile add 1 tablespoon of sugar.
- Season the stew with olive oil, salt, pepper and chilli to taste. This is the basic seasoning, other seasonings are of course optional. I can recommend a small piece of ground vanilla pod.
- Just before serving, add the parsley.
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