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🍽️ Celery stew with peppers and tomatoes

185 kcal · 30 min · 4 servings

Ingredients

• 6 tomatoes
• 400 g celeriac
• 4 carrots
• 4 shallots
• 4 green bell peppers
• 3 tbsp olive oil
• 500 ml vegetable broth
• 1 tsp ground caraway
• salt
• pepper (from the mill)
• 2 tbsp chopped parsley

Instructions

1. 1. Cut the tomatoes in half.
2. 2. Remove the seeds from the tomatoes.
3. 3. Dice the tomatoes into small cubes.
4. 4. Clean the celery and carrots.
5. 5. Peel the celery and carrots.
6. 6. Dice the celery into small cubes.
7. 7. Dice the carrots into small cubes.
8. 8. Peel the shallots.
9. 9. Finely chop the shallots.
10. 10. Cut the peppers in half.
11. 11. Remove the seeds from the peppers.
12. 12. Wash the peppers.
13. 13. Dice the peppers into small cubes.
14. 14. Heat the oil in a pot.
15. 15. Sauté the shallots in the hot oil until translucent.
16. 16. Add the rest of the vegetables to the pot.
17. 17. Sweat the vegetables briefly.
18. 18. Deglaze the mixture with the broth.
19. 19. Season the stew with cumin.
20. 20. Season the stew with salt.
21. 21. Season the stew with pepper.
22. 22. Cover the pot halfway.
23. 23. Let the stew simmer gently for approx. 10 minutes.
24. 24. Stir the stew occasionally.
25. 25. Sprinkle the finished stew with parsley.
26. 26. Taste the stew and adjust seasoning if needed.

Nutrition per serving

• kcal: 185
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 19 g