Summary

Ingredients

• 2 teaspoons clarified butter
• 0.5 teaspoon ½ saffron
• 1 teaspoon, heaped curry powder
• 1 pinch (s) sugar
• 1 medium onion (s), diced
• 4 medium carrot (s), sliced
• 2 pointed peppers, cut into small pieces
• 1 medium sweet potato (s), cut into small pieces
• 1 small turnip (s), cut into small pieces
• 4 potato (s), floury, cut into small pieces
• 0.5 ½ leek, cut into rings
• 1 liter broth
• 1 bay leaf
• salt
• 2 teaspoons, heaped paprika powder

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Instructions

1. Melt the clarified butter and stir in the spices. Add onions and carrots, sprinkle with sugar and sauté everything over low heat for 5 minutes. Now add the pointed peppers, sweet potatoes, turnip, potatoes and leek and pour over the stock (approx. 1 liter). Add the bay leaf. Simmer the stew for approx. 30 - 60 minutes.
2. Then season with salt and paprika powder, then puree with a hand blender.
3. Tip: Can be refined with chilli if you like.