The sun rises earlier and sets later – it’s getting lighter, and spring and summer are approaching rapidly. To make the anticipation of warm days even more special, I offer a recipe for a colourful stew. As it is currently also a time of fasting, this stew recipe will be suitable for both vegetarians and those who prefer meat dishes. Meat can be added optionally. The recipe includes unconventional vegetables such as sweet potato and Brussels sprouts. Let's be bold and experiment and bring new flavours to the kitchen!
I will be making the stew in RITO's new series BLOOMING FLAMEFOUR vitroceramic pot. The pot delights with its simple yet elegant design, which fits perfectly not only when cooking but also when serving and placing food on the table. The pot is unique – it can be used both on the stove and in the oven. As good weather approaches and outdoor meals become more frequent, this pot will definitely come in handy - vegetable stew can also be prepared at a picnic on a gas burner; when cooking this way, only a little more oil will be needed. Although the pot is made of a special material that is quite scratch-resistant, for preparing my delicious stew, I chose the bamboo spatula available at the RITO store!
For 4-6 people you will need:
- Broccoli head – 1 pc.
- Brussels sprouts – 200g
- Sweet potato – 2 pcs.
- Leek – 2 pcs.
- Salt, pepper – a pinch
- Dried or fresh thyme – 1 tbsp
- Olive oil – 50ml
Preparation:
- Preheat the oven to 190 degrees Celsius
- Divide the broccoli head into smaller florets, wash the Brussels sprouts and cut them in half
- Peel the sweet potato and cut it into small pieces
- Cut the leek into rings
- Place all vegetables in a pot, sprinkle with salt, pepper, thyme, pour olive oil and mix
- Put the lid on and place in the oven, bake for 30-40 minutes until the vegetables are tender
Variations:
- Vegetable stew can be served with fresh goat cheese
- Shrimp can be added to the stew before baking 3. Add chicken fillet cut into small pieces to the stew before baking
