Creamy Potato and Vegetable Stew with Marjoram

Ingredients

• 600 gPotato
• 200 gCarrot
• 200 gLeek
• 150 gCelery
• 1 pcsOnion
• 2 cloveGarlic
• 1 tbspOlive oil
• 1 tbspTomato paste
• 800 mlVegetable broth
• 100 mlCream
• 2 tspMarjoram
• 1 pcsBay leaf
• 10 gParsley
• 1 tspSalt
• 0.5 tspPepper
• 0.25 tspNutmeg

Instructions

1. 1

   Prepare vegetables

   • Peel and finely dice the onion and garlic
   • Peel and slice the carrots
   • Dice the celeriac
   • Split the leek lengthwise, wash thoroughly and slice into rings
   • Peel and dice the potatoes
2. 2

   Sauté the base

   • Heat oil in a pot
   • Sweat onion and garlic until translucent
   • Briefly toast the tomato paste
3. 3

   Soften vegetables

   • Add carrots, celeriac and leek
   • Cook briefly, stirring
4. 4

   Simmer the stew

   • Stir in the potatoes
   • Pour in vegetable stock
   • Add marjoram and bay leaf
   • Simmer gently until the potatoes are tender
5. 5

   Finish it creamy

   • Remove the bay leaf
   • Blend part of the stew until smooth and stir back in
   • Stir in the cream and warm through briefly
   • Season with salt, pepper and nutmeg
   • Stir in parsley and serve