Vegetables – Pichelsteiner
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g potato (s)
- 2 carrot (s)
- 200 g beet (s), white
- 200 g broccoli in florets
- 1 stick celery
- 1 leek
- 2 onions)
- 50 g butter or mararine
- 500 ml vegetable stock
- 2 bay leaves
- some juniper berries
- 1 tablespoon marjoram
- salt and pepper
- 1 bunch parsley
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean the vegetables, cut them into bite-sized pieces and prepare them. Peel the onions and cut into cubes. Heat the butter or margarine and sweat the onions in it. Add the potatoes, carrots and turnips and sweat with them. Now fold in the celery and broccoli and sweat too. Finally fold in the leek. Pour in the vegetable stock, add the bay leaves, juniper berries and marjoram and season with salt, pepper and nutmeg. Let the vegetable stew simmer over a moderate heat for 25-30 minutes, season again vigorously, arrange decoratively, sprinkle with the carefully selected, washed and finely chopped parsley, garnish with sprigs of herbs and serve immediately.
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