Old-fashioned Vegetable Stew

Tender vegetables that melt under the spoon, bound by a smooth, glossy sauce. The aroma of thyme and browned butter wafting from the pot promises a hearty meal.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 512
• Protein: 17 g
• Carbs: 70 g
• Fat: 12 g

Ingredients

• 400 g Carrot ( thickly sliced )
• 500 g Potato ( large cubes )
• 300 g Navet (translated from French) ( quartered )
• 2 piece Leek ( sliced diagonally )
• 1 piece Onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 200 g Chickpea ( cooked and drained )
• 40 g Minimum butter sweet ( for cooking )
• 2 tbsp Wheat flour ( for dusting )
• 150 ml Dry white wine ( for deglazing )
• 1 piece Bouquet garni
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 750 ml Vegetable broth

Instructions

1. Prep the vegetables

   Cut carrots and turnips into large, even chunks. Slice leeks into thick rounds and potatoes into 3 cm cubes. Thinly slice the onion and mince the garlic.

2. Sauté in butter

   Melt butter in a heavy pot. When it foams and smells nutty, toss in the onion and leeks. Sauté without browning until translucent.

3. Dust and deglaze

   Add all other vegetables. Sprinkle with flour (singer) and stir to coat every piece. Pour in the white wine to deglaze, scraping the bottom with a wooden spoon.

4. Simmer the stew

   Cover with broth until just submerged. Add the bouquet garni, salt, and pepper. Cover and simmer on low heat. The sauce should reduce until it coats the spoon, and vegetables should be tender to the core.

Chef's tips

• Don't rush the cooking: the vegetables should gently confit in the sauce.
• If the sauce is too thin at the end, remove the lid and increase the heat to reduce it.

Storage

Keeps for 3 days in the fridge in an airtight container. Tastes even better reheated gently in a saucepan.