← All recipes

🍲 Vegetable Stew

234 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 carrots
• 1 parsnip
• 1 sweet potato (à 600 g)
• 1 large zucchini (à 300 g)
• 2 tbsp olive oil
• 250 g green beans (frozen)
• salt
• pepper
• nutmeg
• 1.5 l vegetable broth
• 1 bunch parsley (à 20 g)

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Clean the carrots and the parsnip.
3. 3. Peel the carrots and the parsnip.
4. 4. Halve the carrots and the parsnip lengthwise.
5. 5. Slice the carrots and the parsnip into about 0.5 cm thick rounds.
6. 6. Peel the sweet potato.
7. 7. Cut the sweet potato into about 1 cm cubes.
8. 8. Wash the zucchini.
9. 9. Quarter the zucchini lengthwise.
10. 10. Cut the zucchini into about 0.5 cm thick pieces.
11. 11. Heat the oil in a large pot.
12. 12. Sauté the onions over medium heat for 2 to 3 minutes until translucent.
13. 13. Add the prepared vegetables and the beans.
14. 14. Sauté everything together for about 5 minutes.
15. 15. Season with salt and pepper.
16. 16. Add a pinch of freshly grated nutmeg.
17. 17. Pour in the broth.
18. 18. Simmer the stew covered over low heat for 15 to 20 minutes.
19. 19. Wash the parsley.
20. 20. Shake the parsley dry.
21. 21. Finely chop the parsley.
22. 22. Divide the stew onto plates.
23. 23. Sprinkle the stew with the parsley.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 234
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 37 g