Eintopf von Wintergemüsen (winter vegetable stew)
Units
Temperature
Servings
Ingredients
Stew
- 300 g floury potatoes, peeled, in 2 cm chunks rounded
- 200 g carrot, peeled, in chunks rounded
- 200 g celeriac, peeled, in chunks rounded
- 250 g swede, peeled, in chunks rounded
- 150 g leek, sliced into rings, well rinsed rounded
- 150 g onion, finely chopped rounded
- 30 g neutral oil rounded
- 1 1/6 L vegetable broth rounded
- 2 bay leaves rounded
- 2 g dried marjoram rounded
- to taste fine salt rounded
- to taste freshly ground black pepper rounded
- 15 g flat-leaf parsley, chopped, at the table (optional) rounded
Method
Method
- Heat the oil in a large pot over medium heat. Sweat the onion and leek with a pinch of salt for 5 minutes, until softened but not coloured.
- Add the potato, carrot, celeriac and swede. Stir to coat in the oil and sweat a further 3 minutes.
- Pour in the broth, add the bay leaves and marjoram. Bring to a simmer, then reduce the heat until barely bubbling.
- Simmer 30 to 35 minutes, until all the vegetables are tender and the broth has thickened slightly from the starch released by the potato and swede.
- Fish out the bay leaves. Season generously with salt and pepper; root vegetable stews need more salt than expected to taste of anything. Scatter with parsley at the table.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl.
- Onion and leek into the dry bowl. Chop 3 sec / speed 5. Add the oil. Sauté 5 min / 100°C / speed 1, measuring cup off.
- Add the potato, carrot, celeriac and swede, in chunks. Chop briefly 2 sec / speed 4 if you want smaller, more uniform pieces, or leave in chunks for a rustic stew.
- Add the broth, bay leaves and marjoram. Cook 30 min / 100°C / reverse / speed 1, simmering basket on the lid in place of the measuring cup.
- Remove the bay leaves. Season with salt and pepper, mix 5 sec / reverse / speed 1 to combine without breaking the vegetables up further.
Notes
- This is a use-it-up stew, not a fixed recipe. Swap the root vegetables for whatever winter storage has on hand; the technique, sweat, simmer, let the potato thicken the broth, works with almost any combination.
- Cut the vegetables to a similar size so they finish cooking together rather than some turning to mush while others stay firm.
- The broth thickens from the vegetables’ own starch as they break down slightly at the edges. There is no need for flour or cornstarch here.
- It is better the next day, and freezes well for up to 3 months.
Ingredient substitutions
- Swede can be parsnip or extra potato if unavailable.
- Celeriac is the vegetable worth keeping if you have to cut the list down; it gives the stew most of its character.
- A sliced smoked sausage, added in the last 10 minutes, is a common non-vegetarian addition.