Vegetable Stew with Spices

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The selection of vegetables in this recipe can vary depending on the season. For example, you can use turnips instead of rutabaga, cauliflower or green cabbage, and green beans. Instead of tomatoes, you can use 2 tablespoons of tomato paste.

Ingredients

Salad Potatoes - 17.6 oz
Turnips - 3 pieces
Turnips - 2 pieces
Spanish onions - 2 pieces
Tomatoes - 2 pieces
Wheat Flour - 1 tablespoon
Chicken Broth - 17 fl oz
Vegetable Oil - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Cinnamon - to taste
Ground clove - to taste
Parsley - to taste

Step by Step guide

Step 1

Peel and wash the vegetables. Cut them into large cubes or wedges; small onions can be left whole. If you are using carrots, turnips, or rutabaga, they should be stewed in a small amount of water over low heat. Cabbage and beans should be boiled in water beforehand. It is best to fry the potatoes and onions in a pan with vegetable oil first.

Step 2

Toast the flour in a small amount of oil in the pan, add the broth from the stewed or boiled vegetables, add finely chopped tomatoes or tomato paste, and bring the mixture to a boil.

Step 3

Combine all the vegetables in one pot and pour the resulting sauce made from flour and tomatoes over them. Season with salt, pepper, add cloves and cinnamon, cover the pot with a lid, and simmer for 15–20 minutes. Before serving, sprinkle the vegetables with chopped parsley.