Potato stew
with carrots and leeks
Ingredients for 4 people
- 500 gPotatoes, waxy
- 150 gCeleriac
- 1Spanish onion(s) (250 g each)
- 2Garlic clove(s)
- 1 StalkLeek
- 4 Sprig(s)Thyme
- 2 TbspButter
- 1 LVegetable stock
- 190 gKühne Carrot Salad (drained weight)
- 1 TbspKühne Condimento Balsamico Sherry
- 1 TspSugar
- Salt
- Pepper
Nutritional information
Approx. 250 kcal (1052 kJ) / 5 g protein / 8 g fat / 36 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
1. Peel the potatoes, celeriac, onion and garlic and cut into small cubes. Remove the inedible parts from the leek and cut into fine rings about 1 cm in thickness.
2. Sauté onions and garlic with the sprigs of thyme in butter for 5 minutes until transparent. Add the potatoes and celeriac and sauté for 5 minutes. Add the vegetable stock, finely cut leek and simmer with the lid closed for 15 minutes.
3. Drain the Kühne Carrot Salad, add and let marinate for 2 minutes. Add Kühne Condimento Balsamico with Sherry and sugar, season with salt and pepper and serve.
*Tip: 5 minutes before serving, add the pieces of Wiener sausage cut into pieces to the soup. *
