Forgotten classics
After-work cooking: Recipe for a warming potato stew with autumn vegetables
Seasonal, warming, delicious: This creamy potato and pumpkin stew captivates all the senses.
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On cold days, nothing warms you up like a good stew. Prepared seasonally with potatoes, carrots and pumpkin, a tasty meal will be on the table in no time. The recipe.
The potato is a true all-rounder. Whether cooked, as porridge or in savory dishes Stew – the potato always tastes good, gives dishes a pleasant creaminess and also fills you up. Especially now in winter, when the cold literally creeps into your bones, the tuber is an indispensable part of creamy, hearty stews and soups.
Cooked with seasonal vegetables and a delicious sauce, the potato becomes a regional star of autumn and winter cuisine. In addition to the tuber, all vegetables that are cheap and easily available go into the pot. In addition to carrots, beetroot, pumpkin or various types of cabbage, you may also rediscover forgotten seasonal classics. Celery, parsnips or turnips, for example, are ideal for processing into a hearty stew. Preparation is quick – and after a little cooking time you have a warming, filling meal on the table in no time.
Recipe for a warming potato stew with autumn vegetables
Ingredients for four servings
- 500g potatoes
- 800g Hokkaido
- 1 red beetroot, fresh
- 250 g parsnip
- 2 cloves of garlic
- 1 white onion
- 1 can of kidney beans (approx. 255 g)
- 2 tbsp olive oil
- about 600 ml vegetable broth
- 400 g chopped tomatoes, canned
- 1 teaspoon paprika powder, sweet
- 1 tsp chili flakes
- ½ tsp Ceylon cinnamon
- Salt pepper
- fresh parsley
preparation
- Peel the potatoes and cut them into small cubes. Cut the pumpkin into small pieces, peel the beetroot and cut into small cubes. Peel and slice the parsnips. Peel onion and garlic and chop finely. Drain and rinse kidney beans.
- Heat oil in a large pot. Add onions and garlic and sauté over medium heat for 3 to 4 minutes.
- Add potatoes and pumpkin and fry for another 4 minutes. Then add the beetroot and parsnips and fry briefly again. Add the kidney beans.
- Pour in the vegetable stock and the chopped tomatoes, season with salt and pepper and the other spices and simmer for 25 minutes with the lid closed until the vegetables are soft.
- Wash the parsley and shake dry.
- Serve the stew with fresh parsley.
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