Spring Vegetable Stew with White Beans and Parsley

A hearty spring stew with potatoes, carrots, leek and beans, finished with fresh parsley and a splash of cream. A dish for any season that is filling and easy to prepare.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 500 g Waxy potatoes
• 300 g Carrots
• 2 Stück Leek stalks
• 1 Stück Celeriac, small
• 1 Stück Onion
• 2 Stück Garlic cloves
• 400 g White beans, cooked (canned, drained)
• 1.5 l Vegetable stock
• 2 EL Cooking oil
• 1 Stück Bay leaf
• 100 ml Cream
• 1 Bund Bunch of parsley
• Salt
• Black pepper, freshly ground

Method

1. Finely dice the onion and garlic. Clean the leek and cut into rings. Peel the carrots, celeriac and potatoes and cut into cubes.
2. Heat the oil in a large pot and sweat the onion and garlic until translucent.
3. Add the leek, carrots, celeriac and potatoes and sweat for 3 minutes.
4. Pour in the vegetable stock, add the bay leaf and simmer covered for about 20 minutes, until the vegetables are soft.
5. Rinse the white beans, drain them and add to the stew. Heat for another 5 minutes.
6. Remove the bay leaf, stir in the cream and season with salt and pepper.
7. Finely chop the parsley, sprinkle it over the stew and serve hot.