Winter Vegetable Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small onions, or 2 large ones
- 300 g minced meat, mixed
- Oil, or clarified butter
- 0.5 ½ pumpkin (se), Hokkaido
- 1 tuber beetroot
- 4 carrot (s) and / or parsley root
- 4 potato (s)
- 1 tablespoon sugar
- 1 glass white wine
- 0.5 liter ½ vegetable stock, (granular)
- salt and pepper
- parsley
- 1 can kidney beans or chickpeas optional
Print Recipe
Pin Recipe Instructions
- Peel all vegetables, wash and core them if necessary (pumpkin) and cut into bite-sized pieces. Peel, roughly dice or slice the onions.
- Heat the oil or clarified butter in a pan (with a lid), add the sugar and stir in the onions. When the sugar has melted and the onions are translucent, add the minced meat and fry until crumbly. Deglaze with the white wine and simmer a little.
- Add all the vegetables, top up with the broth, season with salt and pepper and cook for about 15-20 minutes over medium heat with a closed saucepan until the vegetables are soft. You can also add a small can of kidney beans or chickpeas, but you don`t have to.
- Finally add the chopped parsley, stir and serve.
- Baguette goes well with it.
- The quantities given are for 4 plates - so for us for 2 people.
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