Spring stew with coconut milk and mint
Source: https://www.gefu.com/rcp_recipe/spring-stew-with-coconut-milk-and-mint
Total time:
40 Minutes
Ingredients
| 600 | g | Carrots |
| 200 | g | Parsnips |
| 500 | ml | Vegetable broth |
| 1 | Organic lemon | |
| 1 | Onion | |
| 1 | Garlic clove | |
| 1 | EL | Rapseed oil |
| 100 | ml | Coconut milk |
| 300 | g | Frozen peas |
| 5 | Stem mint | |
| Salt | ||
| Pepper |
Preparation
Peel carrots and parsnips, then process them into spaghetti using the SPIRELLI® spiral cutter. Bring vegetable broth to a boil and blanch the vegetable spaghetti in it for 5 minutes. Remove from the broth and set aside. Reserve the broth for further use.
Wash the lemon thoroughly and pat it dry. Use the PRIMELINE fine and coarse grater to zest the lemon and squeeze out the juice. Peel and finely chop the onion and garlic clove.
Heat rapeseed oil in a pot and sauté the onion and garlic cubes over medium heat until translucent. Add vegetable broth and coconut milk, then add peas and bring to a boil. Add 1 teaspoon of lemon zest and simmer for 5 minutes.
Add mint and puree the mixture using an immersion blender. Season with salt, pepper, and lemon juice. Add the blanched vegetables, bring to a boil, and serve sprinkled with chopped mint.
Tip: Nowadays, you can often find purple, white, and yellow carrots in stores. This will make the stew more colorful. However, the purple ones may impart some color to the stew, so you should blanch them separately in salted water and add them to the stew only at the very end.
Nutritional values per serving
| Energy | 777,0 kJ | |
|---|---|---|
| Calories | 185,0 kcal | |
| Protein | 8,0 g | |
| Fat | 5,0 g | |
| Carbohydrates | 26,0 g |
Organisation
Category
Recommended kitchen tools for this recipe
