Fastengulasch
Servings 4 people
Ingredients
- 500 g potatoes
- 2 parsnips
- 2 carrots
- 1 large red pepper
- 1 large onion
- 1 clove garlic
- 2 tbsp tomato paste
- 750 ml vegetable stock
- 100 g creme fraiche
- fresh parsley
- fresh chives
Herbs and Spices
- 1 tsp thyme
- 1 tsp marjoram
- 1/2 tsp caraway seeds
- 1 tsp ground paprika
- salt
- pepper
Instructions
- Wash, peel and dice all the vegetables.
- Heat some vegetable oil in a large saucepan. Saute the onions and garlic till translucent. Add the remaining vegetables and brown for a few minutes, taking care not to burn them.
- Add the vegetable stock, which should cover the vegetables completely. If not, add water or more stock until the veggies are completely covered.
- Add the tomato paste and herbs and stir. Bring the stock to a boil.
- SImmer for 25-30 minutes, until the vegetables are tender and cooked through.
- Season to taste with salt, pepper and spices.
- Serve with creme fraiche and garnish with chopped parsley and/or chives.
