VEGETABLE AND ORANGE RIND STEW

VEGETABLE AND ORANGE RIND STEW

Ingredients (for 4 people)
• 100 g cauliflower
• 10 champignon mushrooms
• 10 cherry tomatoes
• 10 savoy cabbage leaves
• 2 leeks
• 20 g tamari sauce
• 1 yellow pepper
• 1 red pepper
• 1 tbsp turmeric
• 1 l vegetable stock
• 1 orange rind
• Thyme leaves as needed
• extra virgin olive oil as needed
• Whole salt to taste
• Sweet paprika to taste

Instructions
Finely chop the leek and brown gently in a large saucepan with a little oil and salt for 5 minutes. Wash and clean all the vegetables and cut the peppers into strips, julienne the savoy cabbage, dice the cauliflower, half the tomatoes and slice the ​​mushrooms. Add all the vegetables into the saucepan together with the leek, brown for a few minutes then add the vegetable stock, tamari sauce, sweet paprika and turmeric. Let all the ingredients cook for a few minutes without a lid, then cover and cook for about 30-35 minutes. Serve the stew hot with orange rind and thyme leaves.

Recipe created by chef Carla Casali

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